Buckwheat crumble, buckwheat honey and balsamic vinaigrette by Rebecca Isbell.
Yield: 8 servings (there will be leftover frozen yogurt and vinaigrette)
- 8.8 oz/250 g kasha
- 0.14 oz/4 g salt
- 21.16 oz/600 g cold water
1. Combine the kasha, salt and cold water in a medium saucepot. Bring to a boil, cover, and simmer for 25 minutes, or until tender. Lay out on a silicone baking and dehydrate overnight. 2. Fry at 375°F, until the kasha puffs. Season the fried kasha with kosher salt.
Buckwheat Honey and Balsamic Vinaigrette:
- 21.16 oz/600 g buckwheat honey
- 4.2 oz/120 g barrel-aged balsamic vinegar
- 0.56 oz/16 g salt
Whisk all ingredients together.
Goat’s Milk Frozen Yogurt:
- 11.6 oz/330 g goat’s milk
- 8.8 oz/250 g whole milk
- 9 oz/255 g heavy cream
- 5.9 oz/167 g trimoline
- 5.4 oz/155 g granulated sugar
- 0.77 oz/22 g ice cream stabilizer
- 0.42 oz/12 g salt
- 7 oz/200 g Kendal Farm’s crème fraiche
- 28.2 oz/800 g goat’s milk yogurt
- 1.2 oz/35 g lemon juice
1. Warm the milks, cream and trimoline together in a medium sized saucepot. Whisk together the sugar and stabilizer. Add sugar mixture to the warmed milk. Bring to just below a boil. Strain through a chinois over the yogurt and crème fraiche. Immersion blend the base, and cool over an ice bath.
2. When cool, mix in salt and lemon juice. Spin in an ice cream machine, and reserve in a freezer for service.
Spoon the Buckwheat Crumble in the center, left of the plate. Quenelle two teaspoon sized portions of the frozen yogurt, one pointing to one o’clock, and the other pointing to 5 o’clock. Spoon the Vinaigrette in circles, directly over the frozen yogurt.