Grains and Yogurt
Buckwheat Mousse, Puffed Amaranth, Dark Chocolate, Yogurt Sorbet, Coffee Grounds
Pastry Chef Fabian von Hauske of Contra | New York
Yield: 16 servings
Adapted by StarChefs | February 2017
INGREDIENTS
Buckwheat Mousse:
140 grams sugar
156 grams trimoline
96 grams milk powder
800 grams milk
300 grams egg yolks
4 sheets gelatin, bloomed
1.7 kilograms buckwheat-infused heavy cream
Salt
Yogurt Sorbet:
900 grams simple syrup
10 grams sorbet stabilizer
10 grams gelatin, bloomed
2 kilograms Greek yogurt
2 grams xanthan gum
Lime juice
Puffed Amaranth:
300 grams amaranth
Dry caramel, hot
200 grams Valrhona Guanaja 70 percent chocolate feves
To Assemble and Serve:
Coffee grounds
METHOD
For the Buckwheat Mousse:
In a pot over medium heat, whisk to combine sugar, Trimoline, milk powder, milk, and yolks; bring to a simmer. Whisk in gelatin. Transfer mixture to a bowl; chill. Whisk in cream and season with salt. Transfer to a siphon and charge twice; refrigerate.
For the Yogurt Sorbet:
In a pot over medium heat, bring simple syrup and stabilizer to a simmer. Whisk in gelatin. When gelatin has dissolved, remove pot from heat and whisk in yogurt; chill. Whisk in xanthan gum and season with lime juice. Process in a batch freezer according to manufacturer’s instructions.
For the Puffed Amaranth:
In a pan, heat amaranth seeds until they begin to puff. Toss seeds in the hot caramel; cool. In a double boiler, melt chocolate, add caramel-coated amaranth, and toss to coat in chocolate; cool. Transfer coated seeds to a food processor and pulse into small pieces. Store in airtight container.
To Aseemble and Serve:
Onto a serving plate, discharge Buckwheat Mousse, forming a disc about the size of a silver dollar pancake. Completely coat the top of the mousse with Puffed Amaranth. Place a quenelle of Yogurt Sorbet on one side of the coated mousse. Sprinkle coffee grounds on top.
