Difficulty
Easy
Prep time
5 minutes
Cooking time
15 minutes
Makes
6 serves
Lemon Verbena Royal Quinoa Tart With Pomegranate Sauce and Royal Quinoa Wafer
Preparation
- Wash and cook the royal quinoa.
- Hydrate the gelatin with two tablespoons of boiled water.
- To prepare the pastry, in a bowl beat the egg yolks and two tablespoons of granulated sugar until the mixture thickens. Separately, beat the egg whites until stiff, then add the yolk mixture and gently add the flour with a sieve.
- Remove a tablespoon of the batter and set aside.
- The pastry needs to be thin, so place the remaining batter in a baking pan lined with floured baking paper. Bake for 15 minutes at medium heat (180 °C).
- Combine the removed tablespoon of batter with the toasted royal quinoa and bake thin sheets of the resulting mixture on baking paper for 8 to 10 minutes, to make the wafers.
- Place in small moulds with pastry base. Refrigerate for one hour.
- For the sauce, seed the pomegranates and mix the seeds or arils with a syrup made with a tablespoon of sugar and a tablespoon of water with cinnamon.
- To serve, place the wafers on the dessert and the pomegranate sauce at the base.
- In another bowl, whisk the dairy cream and a tablespoon of sugar unti l the cream thickens. Add to the previously cooked royal quinoa together with the freshly chopped lemon verbena leaves and the hydrated gelatin. Mix well.
