400gm Dry U.S. Green Lentil
60gm Baked Garlic
3ea Whole Eggs
2ea Egg Yolks
To Taste Salt
To Taste White Ground Pepper
To Taste Chili Powder
150gm Grated Parmesan Cheese
Cooked U.S. Green Lentils
Diced, Peeled Tomato
Baked Garlic Glove
Fresh Rosemary or Thyme Sprig
- Place the garlic cloves with the skin on a tray and bake in the oven for 20 to 30 minutes at 160oC or until soft.
Keep the oven at 160°C.
.Bring the cream with the baked garlic to a boil and add the U.S. Green Lentils.
.Simmer until the U.S. Green Lentils are cooked.
Then puree until the U.S. Green Lentils are smooth.
Strain the mixture through a fine sieve and discard the pulp.
Whisk together the whole eggs and yolks.
Once smooth add a little at a time of the still-hot U.S. Green Lentil cream mixture while constantly stirring.
Season with salt and pepper. If desired some chili powder may be added.
Once well combined pour the mixture into 6 buttered ramekins.
.Steam or poach in a water bath for 30 minutes, or until the cream is set in the center
Remove from the heat.
Sprinkle the Parmesan cheese and gratinate until golden brown.
Garnish with some cooked U.S. Green Lentils, dices tomatoes, baked garlic, and rosemary sprig
Serve warm or hot.