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 :).
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- 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.
- 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.
- 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.
- 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.
- Serve the semi-mousse warm or cold - I prefer warm!
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