Goat’s Milk & Buckwheat
Bryce Shuman, Betony, New York City - January/February 2014
For 6 to 8 servings
Goat’s milk frozen yogurt:
- 3 1/4 cups (800g) goat’s milk yogurt
- 1 cup (200g) Kendall Farms crème fraîche
- 1 1/3 cups (313ml) goat’s milk
- 1 cup (235ml) whole milk
- 1 cup (235ml) heavy cream
- 3/4 cup (167g) trimoline
- 3/4 cup (155g) granulated sugar
- 1 1/2 Tbsps. (22g) ice cream stabilizer
- 2 Tbsps. plus 1 tsp. (35ml) lemon juice
- 2 tsps. (12g) salt
Whisk yogurt and crème fraîche in large bowl; reserve.
Heat both milks, cream, and trimoline in a saucepan, whisking occasionally, until warmed through; whisk sugar and stabilizer in a bowl; add sugar mixture to warm milk mixture; bring to just below a boil; remove from heat; strain through fine chinois into the bowl with yogurt mixture; blend with immersion blender until smooth; cool in ice water bath; stir in juice and salt.
Process mixture in ice cream maker according to manufacturer’s directions; cover frozen yogurt in airtight container; reserve in freezer.
Buckwheat honey vinaigrette:
- 1 3/4 cups (410ml) buckwheat honey
- 1/2 cup (117ml) Cabernet vinaigrette
- 2 2/3 tsps. (16g) salt
Whisk all ingredients in a bowl; cover; reserve.
- 1 cup (250g) buckwheat groats
- 2/3 tsp. (4g) salt
- 2 2/3 cups (626ml) cold water
- canola oil (for frying)
Bring groats, salt, and water to a boil in a saucepan; cover; reduce heat; simmer until tender; drain; spread out groats on nonstick baking mat; dehydrate in dehydrator overnight; reserve.
Heat oil in deep fryer to 350°F.
Fry dehydrated groats until puffed, crisped, and brown; remove with a spider; place on paper towels to drain; season.
To serve, spoon fried groats in center left of each serving plate; place a 2 tsps.–sized quenelle of frozen yogurt on top of groats, pointing toward 9 o’clock; place another 2 tsps.–sized quenelle of frozen yogurt above first quenelle, pointing toward 11 o’clock; spoon vinaigrette over and around.
What to drink: Hermann J. Weimer Riesling Finger Lakes Late Harvest 2012