This mousse makes a really good side dish or as part of a spring/ summer sharing platter, plenty of spice and zing make it very refreshing
Preparation: 20 minutes
Cooking:
Serves: 4 people
Blood Orange Granita
Ingredients
- 5 large lemons
- 2 cm piece of peeled ginger
- 1-2 de-seeded jalapenos
- 85g paneer
- 480g drained cooked chickpeas
- 3tbsp ground almond
- 6tbsp sour cream
- ½ tsp salt
- 3 tbsp. olive oil
- ½ tsp asafoetida
- ¼ tsp freshly ground pepper
- Flavour Magic Harissa Spice
- 1 tbsp. chopped fresh parsley
Method
Cut the tops of the lemons and reserve to one side, scoop out the flesh (a grapefruit knife if you have one is best) Squeeze the pulp through a strainer, slice a small piece off the bottom of the lemon so it stands up also
Blitz the ginger, chickpeas, almond, cheese, sour cream, salt & spices in a robo or thermo mix until it is a spoonable consistency
Fill the lemons and chill ready for service
