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Millet Mousse With Almond Cream

Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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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Course; Nuts / Sauce
Cuisine; Austria / European