Description
Inspired by the taste of the souffle, which I have shared with You in combination with rice casserole (Rice casserole "bird's milk"), wanted him to repeat it in other dishes. Very much liked the combination of sweet carrot and sour lemon. Today I offer You mousse semolina, filled with jelly from fresh juices. If they are beat together, you will get a great alternative to my souffle for those who are afraid of beaten egg whites that have not been wholly heat treatment. Help yourself!
Ingredients
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Semolina
7 Tbsp
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Sugar
4 Tbsp
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Water
4 cup
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Carrots
1 kg
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Lemon
2 piece
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Gelatin
20 g
Cooking
The ingredients required for the preparation of a dessert Duo of mousse and jelly "Morlich". Still need gelatin, he hid from the photo shoot, said non-photogenic ;)
Carrots should squeeze the juice. If You do not have a juicer like me, then resort to the old "antiquated" method of "time-tested". Carrots wash, peel, wash and grate on the fine grater.
Squeeze the juice through layers of cheesecloth. I was only one layer. Got two glass of fresh juice.
Cake pour 4 cups of water, bring to boil and boil from the cake everything else was there. Cool the resulting decoction and strain.
Add in the broth, sugar (adjust themselves, based on the sweetness of the broth, and juice), bring to boil and thin stream pour semolina (7 tbsp with a small hill) the trademark "Mistral", while stirring continuously.
Cook 5 minutes on low heat and remove. Allow to cool at room temperature.
Carrot juice mixed with juice of 1 lemon. Pour juice over gelatin and leave to swell for 40 minutes. Then heat the juice to dissolve gelatin, cool and strain.
The cooled manno-carrot mousse and add the juice of 1 lemon and beat with a mixer until the weight increase in volume.
In this version, I whipped together the jelly and mousse. I wanted to make the colors as bright spots in the orange jelly. For this cremenescu or the mold spread a few teaspoons of Manne mousse and cover with the amount of jelly and rotated to the desired volume. Chill in refrigerator and serve to the table.
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