Rye Berry Milk Jam, Cara Cara-Blood Orange Sherbet, Rye Berry Crisps
For the Rye Berry Crisps:
Rinse and drain rye berries. Place in a large rondeau, add salt, and fill pan with water to about one inch from the top. Bring to a boil, reduce heat to low, and cook at a low simmer 3 – 4 hours or until the rye berries split open and are overcooked. If water reduces too far while cooking, add more to keep the rye berries covered. When the berries are done strain them through a chinois, reserving cooking liquid. Spread the berries on parchment lined trays and dehydrate at 120°F for 6 – 8 hours or until completely dry. Preheat fryer to 480°F. Fry the dehydrated berries briefly, until they puff and brown. Immediately toss with salt and blot on paper towels. Once cool, break up large crisps with a rolling pin. Toss with salt and powdered sugar to taste.
Rye Berry Milk Jam:
Combine 600 grams rye berry cooking liquid, sugar, and salt in a rondeau. Reduce over medium heat until liquid becomes extremely viscous and dark in color, 1 ½ to 2 hours. Stir often with a whisk to scrape the bottom of the pot and avoid burning. When liquid is on the brink of caramelizing, whisk in the milk and cook for a few minutes longer. Cool slightly, then season to taste with salt and/or sugar. Chill fully.
For the Rye Berry Anglaise:
Toast the rye berries at 310°F for 10 minutes. Combine toasted berries, salt, 50g white sugar, and 1500g milk in a large rondeau and bring to a boil. Turn down heat to low and simmer for 2 hours. Strain, reserving milk. Return cooked rye berries to rondeau and add remaining 1500g milk. Boil, then simmer another two hours. Strain, reserving berries, and transfer milk to a blender. Blend with one pint of cooked rye berries to achieve a consistency similar to thick cream. Pass through a chinois and add the first batch of rye berry milk. Mix in 50g barley malt syrup.
Bloom gelatin in ice water. Scale 900g of this rye berry milk, combine with cream in a rondeau, and heat to just below a simmer. Add xantham gum, glucose powder, light brown sugar, 60g barley malt syrup, and milk powder and blend with an immersion blender to incorporate. Temper milk mixture into eggs, then return all to the rondeau and heat, stirring constantly, until anglaise reaches nappe. Remove from heat and stir in bloomed gelatin. Strain, add 5g salt and 175 grams rye berry milk jam. Chill fully.
For the Cara Cara – Blood Orange Sherbet:
In a large pot, bring milk and cream to a simmer. Add sugar, glucose syrup, glucose powder, xantham gum, salt, and milk powder and incorporate with an immersion blender. Pass and chill. In a blender, combine milk mixture with citrus juices. Adjust seasoning with salt, lemon juice, and simple syrup. Cryovac in a large bag to pull out air bubbles. Spin in an ice cream machine and reserve in freezer.
Fill an isi canister with Rye Berry Anglaise and charge with two cream chargers. Shake well. In a bowl, place a small spoonful of Rye berry Milk Jam on the left side. Top with Rye Berry Anglaise from the isi canister, completely covering the jam. Scoop a loose, organic looking quenelle of Cara Cara – Blood Orange sherbet on top of the cream. Garnish with a small spoonful of Rye Berry Crisps.