Ingredients for people 4
For the lentil cream
300 g of Ventotene lentils
2 bay leaves
1 vanilla bean
50 grams of powdered sugar
For the meringue:
50 g egg whites
100 gr granulated sugar
50 gr water
For the cocoa crumble
25 gr butter
25 gr brown sugar
20 g “00” flour
5 g cocoa
For the whipped cream
100 gr cream
20 gr powdered sugar
Method
Make the meringue by preparing a syrup with water and
sugar; when they reach a temperature of 121° pour slowly over the egg whites
semi-whipped and continue to whip until cooled.
With the help of a teaspoon, line the hemisphere silicone molds with the meringue, being careful to cover them perfectly.
Dry in the oven at 70° for about 3 hours.
Rinse the lentils abundantly, eliminating any bodies
strangers; place them in a large saucepan, cover them with plenty
water, add the bay leaf and cook them over low heat until they are thick
very soft.
Drain the lentils and blend them with the icing sugar and the vanilla seeds
scraped from the pod, pass through a fine sieve and place the cream in a
piping bag in the fridge.
Prepare the crumble by mixing all the ingredients together and put the
mass in the fridge for at least an hour.
Crumble the mixture on a baking tray lined with parchment paper and bake
160 for about 20 minutes.
Store in a container until use.
Whip the cream and add the icing sugar with the help of a lollipop
pots and place in a sac a poche in the fridge.
Editor
Form a small spike with the lentil cream in the center of the plate,
place the first hemisphere of meringue on top and fill it with the cream
same.
Add the right amount of crumble on top, fill the other hemisphere
of meringue with the whipped cream and close the sphere by joining the two
half.
