Oat mousse with marinated prunes

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4 servings
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Starch

By Food24 November 03 2009
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Ingredients (22)

MARINADE
80.00 g sugar
25.00 ml orange juice — fresh
25.00 ml lemon juice — fresh
150.00 ml van der hum liqueur
150.00 g prunes — stoned
3.00 oranges — cut into segments
mousse
5.00 ml Sheridans gelatine
75.00 ml orange juice — fresh
50.00 ml lemon juice — fresh
500.00 ml cream
125.00 ml milk
30.00 ml sugar
5.00 ml vanilla — essence
1.00 cinnamon — stick
5.00 ml orange — zest only
5.00 ml lemon — zest only
70.00 g oats
2.00 eggs — seperated
50.00 ml icing sugar
25.00 ml cottage cheese — smooth
15.00 ml van der hum liqueur
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Method:

Blend all the ingredients for the marinade. Marinate the prunes and orange segments overnight. Soak the gelatine in the orange and lemon juices. Bring 125 ml of the cream, milk, sugar, vanilla essence, the cinnamon stick, orange and lemon rind to the boil. Remove from the heat and cool for 2 minutes. Add the oats and bring to the boil again, simmering until all the liquid has been absorbed and the oats are cooked. Stir continuously. Remove the cinnamon stick and process the mixture in a food processor. Beat the egg yolk and icing sugar together until light. Beat in the cottage cheese. Melt the gelatine in the microwave. Add the egg mixture and mix. Add to the oats mixture, mixing well. Whip the remaining cream until stiff. Fold into the mixture. Beat the egg whites until stiff. Fold into the mixture. Finally, add the liqueur. Chill for about two hours until set. Stuff the prunes with a little of the mousse. Arrange the prunes and orange segments on four plates and serve with extra mousse.
Serves 4.



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