Spelled is much more digestive and has a higher nutritional value than wheat. It is a much older grain, but when the industrial era came, it stopped being commercialized because its handling costs were much higher than those of wheat. At the moment its production with the old grain has recovered, that conserves intact all its properties.
I explain how to make this gofio mousse, a simple dessert to prepare and that will surely surprise you.
Recipe of La Palmera Rosa sponsored by Comeztier
For 6 glasses
– 1/2 l. of cream to assemble
– 5 egg yolks
– 150 grs. of gofio de espelta comeztier
– 50 grs. of sugar*
– 2 sheets of neutral gelatin
– Ground toasted almonds (optional)
– Palm honey (optional) *
How it is done:
Put the 2 leaves of gelatin in a bowl and cover them with water of time so that they go hydrating.
In a saucepan pour the cream, the yolks and the sugar and put it on the fire until it reaches 85º. If you do not have a pastry thermometer do not worry, heat everything over medium heat for about 7 or 8 minutes. while you are beating it with rods so that everything is mixed well. It can never boil and can not be stuck or burned.
Once it reaches the temperature of 85º (approx.) * Remove from heat and wait until it is warm. Incorporate the gofio little by little, beating to mix everything well. Drain the 2 sheets of gelatin previously soaked in water, add them and stir.
Pour the mixture into a bowl, cover it with clear film and put it in the fridge for about 12 hours.
After this time beat it with a rod blender as if you were going to mount cream, until it has a spongy texture and has increased its volume.
Serve in glasses or individual cups with minced almonds and a splash of palm honey.
And to enjoy.
Recipe and photos of the gastronomic blog La Palmera Rosa