Lentil mousse
This mousse does not have the prettiest of colours but it tastes very good (and is a very good source of protein). Some colourful side dish, such as carrot puree helps with the looks on the plate.
Ingredients
- 100 g Puy lentils
- 300 ml beef stock
- 1 bay leave
- 1 tbsp ground coriander
- 1 garlic clove, finely chopped
- 1 small shallot, finely chopped
- 200 ml cream, whipped
- 3 tbsp crème fraiche
- ½ tsp prepared mustard
- salt, pepper
- ½ sachet powdered gelatin
Method
- In a small saucepan soak the gelatin in a little beef stock, set aside. In another saucepan, heat beef stock. Add lentils, bay leave, coriander, garlic and shallot. Bring to the boil, cover and cook until lentils are very soft (depends on variety). Remove from heat, drain (keep some of the cooking liquid) and blend to a smooth consistency, pass through a fine-meshed sieve. Dissolve the soaked gelatin, then pour into the hot lentil puree while stirring. Add crème fraiche, mustard and seasoning, mix well. Let cool, then fold in whipped cream. Refrigerate for several hours or overnight.