Brown millet soufflé with barberry ice cream and black walnuts
Recipe for Four People
Brown Millet Soufflé
- Ingredients:
- 100 g ground brown millet from Kammerleithner Organic Farm
- 70 g butter
- 125 ml whipped cream
- 1 egg
- 4 egg yolks
- 4 egg whites
- 70 g granulated sugar
- Instructions:
- Melt the butter and soften the ground brown millet in it. Add the whipped cream and let the mixture infuse.
- Once cooled, stir in the egg and egg yolks thoroughly.
- Beat the egg whites until stiff, gradually adding the granulated sugar.
- Gently fold the brown millet mixture into the egg whites using a whisk.
- Prepare dariole molds by lining them with melted butter and granulated sugar. Pour the mixture into the molds.
- Place the molds in a bain-marie and bake in the oven at approximately 180°C for about 15 minutes, until golden brown.
- Carefully remove the soufflés from the molds.
Barberry Ice Cream
- Ingredients:
- 125 ml whole milk
- 125 ml whipped cream
- 30 g granulated sugar
- 3 egg yolks
- 5 tablespoons barberry jelly
- Instructions:
- Combine all ingredients thoroughly.
- Pour the mixture into an ice cream maker and churn until it reaches a creamy consistency.
Black Walnuts
- Ingredients:
- 10 green unripe walnuts
- 800 g granulated sugar
- Instructions:
- Trim the tops and bottoms of the walnuts and pierce them with a needle or fork.
- Submerge the walnuts in a large jar filled with water for two weeks, changing the water daily and pricking the nuts each time.
- After two weeks, blanch the walnuts in boiling water for about 10 minutes.
- Boil 1 liter of water with the granulated sugar, let it cool, and pour over the walnuts.
- The next day, strain the walnuts, re-boil the sugar water, let it cool, and pour over the walnuts again. Repeat this process five times.
- Finally, strain the walnuts one last time, bring the liquid to a boil, and pour the walnuts into clean jars, topping up with the liquid.
- Allow the walnuts to infuse for at least three months before serving.
