Lentil-orange marmalade and mousse it

1.2k - 30 минут 4 порции

Jams can be cooked out of anything-that in Russia every housewife knows! Zucchini and pumpkin, young eggplants and carrots, green and ripe tomatoes and fir cones...And worse than lentils? And nothing! Jam of lentils with the addition of orange has a bright aroma of oranges, orange color and delicate creamy texture. Light taste, rather, nuts-the lentils, added Sharma. And the volume of product has increased significantly. I was not ready to pass the jam through a blender, and left small pieces. And adding the jam, Italian meringue protein allowed to cook delicate mousse, light as a cloud and incredibly tasty. The only negative – sweet, not cloyingly, but sweet all the same jam! But I have a strong sweet tooth - ate and licked his lips. The flavor of the lentils did not recognize anyone!

Ingredients for Lentil-orange marmalade and mousse it

Step by step instruction of cooking Lentil-orange marmalade and mousse it

Шаг 1

Here is a unusual mix of products.

Шаг 2

Oranges wash with hot water with soap and a washcloth, wiping from the peel of the wax coating and scald with boiling water. To remove the zest, trying not to touch the white layer albedo.

Шаг 3

Pierce the peel in a coffee grinder with a spoon of sugar.

Шаг 4

Rinse the lentils and put to boil, the Bay water on your finger above the level of the lentils. After boiling, the heat to do a little. Add half the zest to the lentils.

Шаг 5

Clean the oranges, remove the bones and break the flesh into the blender. Measure. I got 300 ml.

Шаг 6

Pour the juice in the lentils and add the lemon juice. Add 150 ml of sugar and continue to cook over medium level heat until thick, stirring occasionally. Towards the end add the other half of the peel from the grinder. The top can be covered with a paper towel to weight not what has flopped.

Шаг 7

Ready thick the jam to cool. This is possible and to stop-the jam is delicious and it can be spread on a muffin or biscuit sandwiching.

Шаг 8

But if you decide to prepare the mousse, then you should work in two directions simultaneously. Wash the eggs with soap and water, gently separate the proteins. Water, lemon juice and sugar, cook the syrup. Beat the whites until stiff peaks and slowly in a thin stream while continuing to work with a mixer at medium speed, pour the boiling syrup into the whites. Continue to beat, increasing the speed, until the mixture becomes lush, thick and has cooled to lukewarm.

Шаг 9

Mix custard meringue into the jam part – the proportions of the take to taste, and mix to lightly. I took half of the resulting jam and slightly less than half of the meringue.

Шаг 10

Put the mousse in a bowl-or use the peel of the oranges and serve immediately.

Шаг 11

Would be good to add the pieces of sponge cake or Savoiardi.