Buttermilk Sorbet, Oat Granola, Sorghum, and Peaches

Adapted by StarChefs.com
November 2014


Buttermilk Sorbet
(Yield: 2 quarts)
1 kilogram buttermilk
50 grams dehydrated milk solids
150 grams sugar
70 grams glucose syrup
30 grams sorghum syrup
2 grams salt
Oat Granola
(Yield: 1 quart)
170 grams buckwheat
100 grams rolled oats
160 grams light brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
160 grams melted butter
To Assemble and Serve
sorghum syrup
Yellow peaches, washed, dried, and thinly sliced


Buttermilk Sorbet

To a blender, add buttermilk, milk solids, sugar, glucose, sorghum, and salt; and mix on high until combined. Chill in refrigerator for 8 hours or overnight before spinning in ice cream machine according manufacturer’s instructions.

Oat Granola

Heat oven to 300ºF. In a large bowl, combine buckwheat, rolled oats, brown sugar, salt, vanilla, and cinnamon. Mix in melted butter. Line a sheet tray with a silicone baking mat and spread mixture onto mat. Bake 10 to 15 minutes, until granola is golden brown. When cool, break up into pieces and store in an airtight container.

To Assemble and Serve

On the center of a serving plate, make a large bed of Oat Granola. Pool sorghum around granola. Place 1 quenelle of Buttermilk Sorbet on top of Oat Granola. Arrange peach slices around quenelle, almost encasing the Buttermilk Sorbet. Finish with a few dots of sorghum on peach slices.