Orange Butternut Mousse

This combination of oranges and butternut into a mousse brings together two golden elements from two areas separated by a thousand kilometers.

Oranges are part of our Seville heritage in the south, and butternuts flourish on Peregrino, the organic farm in the north.

This is a recipe that fills our rating as fat free, gluten free, dairy free and low sugar.

OK, this is probably a semi-mousse, but that title was getting really long :).

Butternut Semi-mousse

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Fat per serving: Low to Zero

Sugar per serving: Low

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Ingredients

  • º 2 generous cups cooked mashed butternut
  • º juice of 2 oranges
  • º fine zest of 2 oranges
  • º 3T brown sugar
  • º 8-12 cloves, freshly ground in a pestle and mortar
  • - the number of cloves varies depending on personal taste. I go for as many as possible!
  • º 1T cinnamon
  • º a generous pinch of nutmeg
  • º 4 eggs, separated.

Instructions

    Prep
  • Pre-heat the oven to 180C.
  • Prepare a baking dish: Prep the interior with a light smidgen of butter if you don't mind a scraping of dairy, otherwise oil, non-stick spray or a parchment baking sheet works just as well.
  • The baking dish options are many: Round, Oval, rectangular; medium with high sides, or larger with lower sides; individual containers: take your pick - they all work.
    Method
  • Beat all the ingredients together, except for the egg whites.
  • Beat the whites separately until they are white, light and fluffy.
  • Fold the whites into the mix.
    Baking
  • Gently pour the mix into the baking dish.
  • Bake for approx 20 mins, without opening the door. After that I find it safe to peek.
  • Baking time can vary a bit with the baking dish chosen. The maximum it has taken with my current oven is 30 mins,Minimum was 20 mins with the individual cocottes.
    Serving
  • Serve the semi-mousse warm or cold - I prefer warm!

Notes

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