SFORMATINO DOLCE DI LENTICCHIE, PISTACCHI E LIMONE or MINPUDDINGS WITH RED LENTILS, PISTACHIO NUTS AND LEMON ON RUCOLA

red lentils

Yesterday I launched the first edition of the Swedish version of the Paper Chef, the four ingredients are red lentils, rucola, pistachio nuts and a yellow ingredient of the participants own choosing. The yellow is supposed to substitute the sun and the spring that are reluctant to show themselves in Sweden this year, the other day I’m told that it was snowing again in Stockholm… So far I have received one entry and I know that there are others to come. At least I hope that they will be able to make something out of this list; I posted this recipe earlier today in order to show that it is possible to make something out of it, I made a dessert because that was the least probable dish that the participants are thinking of making with these ingredients, I don’t want to deprive someone of their creations in case we happen to think of the same things. Anyway, this little dessert turned out better than I expected even though I didn’t dare to try it on any of my family members because they are always overcritical when it comes to my experiments! The one negative thing about this recipe is that the texture of the lentils is not as smooth as I like the texture of a dessert to be but at least it’s healthy and nutritious!!

sweet lentils1

SFORMATINO DOLCE DI LENTICCHIE, PISTACCHI E LIMONE or MINPUDDINGS WITH RED LENTILS, PISTACHIO NUTS AND LEMON ON RUCOLA
4 small puds

1 ¼ dl red lentils
5-6 tbsp sugar
1 tbsp lemon juice
6 tbsp cream
4-5 tbsp chopped pistachio nuts
4 egg yolks
Some rucola leaves
Honey of the runny type

– Boil the lentils until they are mushy, discard of the water and pass the lentils througn a sieve.
– Add sugar, lemon juice, cream and pistachio nuts.
– Then you add the egg yolks, mix well and pour the ‘batter’ into four greased ramekins or cups.
– Put them in a bain-marie and then move that into the pre-heated oven (200° centigrades) for about 45-60 minutes.
– Put some rucola leaves on small dishes and then vault the ramekins so that the puddings end up on the rucola. (You can eat them straight out of the ramekins as well)
– Drizzle honey over and serve!

sweet lentils 2

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