Oat mousse with marinated prunes


Ingredients 23
Servings 4
Time

Ingredients

  • MARINADE
  • 80
    g
    sugar
  • 25
    ml
    fresh orange juice
  • 25
    ml
    fresh lemon juice
  • 150
    ml
    Van der Hum liqueur
  • 150
    g
    prunes, stoned
  • 3
    oranges, cut into segments
  • MOUSSE
  • 5
    ml
    gelatine
  • 75
    ml
    fresh orange juice
  • 50
    ml
    fresh lemon juice
  • 500
    ml
    cream
  • 125
    ml
    milk
  • 30
    ml
    sugar
  • 5
    ml
    vanilla essence
  • 1
    piece stick cinnamon
  • 5
    ml
    orange rind, grated
  • 5
    ml
    lemon rind, grated
  • 70
    g
    oats
  • 2
    eggs, separated
  • 50
    ml
    icing sugar
  • 25
    ml
    smooth cottage cheese
  • 15
    ml
    Van der Hum liqueur
 

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.
 

Read more on: starch  |  microwave
 

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