Millet Mousse With Almond Cream
Ingrediënten
- 2 oz 60 g Millet, hot rinsed
- Pulp of ½ vanilla bean Dash of salt
- 2 cups 500 ml Milk
- 1 tsp Agar-Agar
- 2 oz 50 g Maple syrup
- ¼ cup 60 ml White wine
- ¼ cup 60 ml Water
- ½ cup 125 ml Whipped cream
For the Almond Cream
- 2.5 oz 70 g Almonds, peeled and chopped
- 1 cup 250 ml Heavy cream
- 1 Egg yolk
- 1.5 oz 40 g Maple syrup
Instructies
- Boil the millet, vanilla pulp, salt, and milk.
- Simmer on low for about 25 minutes with the lid slightly opened, then sieve.
- Slowly bring the agar-agar to a boil in maple syrup, white wine, and water.
- Remove from heat then bring to a boil again.
- Mix the liquid agar-agar with the millet mixture.
- Before it gels, fold in the whipped cream and fill molds with the mousse.
- Chill for an hour.
- Remove from the molds and garnish with the almond cream.
- For the almond cream, boil the chopped almonds in the cream for 30 minutes.
- Purée in a food processer.
- Mix in egg yolks and stir until cool.
- Sweeten with maple syrup before serving.
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