Red Lentil White Chocolate and Ginger Creme Brulle Served with Marshmallow, Red Lentil and Dark Chocolate Shortbread Biscuits
Red Lentil White Chocolate and Ginger Creme Brulle Served with Marshmallow, Red Lentil and Dark Chocolate Shortbread Biscuits
by Jennifer Chaudhuri-Goff, Chef Lecturer at South and City College Birmingham
Ingredients
Serves 5
- 130g Cooked pureed red lentils
- 360g Double cream
- Vanilla Essence
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- 100g White chocolate
- 30g caster sugar
- 4 eggs
- Extra caster sugar for glazing and decoration
- 10 raspberries’
Lentil, Dark Chocolate and Marshmallow Shortbread
- 70g Cooked red lentils pureed
- 100g Butter (unsalted)
- 70g Icing sugar
- 20g mini marshmallows roughly chopped
- Pinch of salt
- 1 egg
- Vanilla essence
- 220g plain flour
- 80g dark chocolate callets
Method
- Soak lentils and rinse lentils, boil lentils for 15 minutes and allow to cool.
- Puree lentils in blender until smooth
- Combine lentil puree, cream, vanilla, chocolate, cocoa and spices and bring to the boil slowly melting the chocolate and infusing flavours.
- Once boiled, leave to infuse off the heat for 10-15 minutes.
- Whisk eggs and sugar together with a little hot mixture whisking continuously to temper the eggs.
- Add the remaining cream and whisk together, Strain with a fine chinois.
- Divide between ramekins and place into bain-marie
- Bake at 145c for 30min till slight wobble.
- For the lentil, dark chocolate and marshmallow shortbread, first soak lentils in cold wate
- Cook lentils for 10 minutes.
- Blend with one tablespoon of cold water
- Cream butter and icing sugar until light and fluffy.
- Add lentils, egg, marshmallows, vanilla and a pinch of salt.
- Mix in flour to make smooth dough
- Rest in the fridge for 10-15 minutes.
- Roll and cut.
- Bake at 170C for 15 minutes and finish with chocolate.
