Whole Spelt Meal Mousse & Plum Jelly – 100% BIO

Whole Spelt Meal Mousse & Plum Jelly – 100% BIO

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Dessert
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Ingredients

For the mousse
30
g whole spelt meal
160
g spelt milk
20
g cane sugar
1
vanilla pod
1
sachet agar-agar
*
A few sunflower seeds
*
A few hazelnuts, crushed
For the jelly
50
g plums
25
g water
1
sachet agar-agar

Wash and stone the plums and then cook them in the water in a small pan for 7 minutes.

Remove the pan from the heat and using a blender blend the mixture. Return the mixture to the heat. Warm until it reaches boiling point and as soon as it does remove the pan from the heat and stir in the agar-agar. Using a whisk, keep stirring vigorously.

Pour the plum jelly mixture into the bottom of 2 sundae dishes and leave in the fridge for 20 minutes.

Heat the spelt milk with the meal and vanilla for 25 minutes over a gentle heat. Remember to keep stirring the mixture.

Add the sugar and remove the mixture from the heat. Stir in the agar-agar, and using a whisk, stir vigorously.

Pour the spelt meal mousse on top of the jelly layer and leave to set for another 30 minutes.

When ready to serve, add some pieces of fruit and sprinkle over some sunflower seeds and crushed hazelnuts.

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