Grains and Yogurt: Buckwheat Mousse, Puffed Amaranth, Valrhona Guanaja, Yogurt Sorbet, and Coffee Grounds

Adapted by
February 2017
Yield: 16 ervings


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
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


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.