Soy Caramel Mousse, Oxalis Granita & Buckwheat
This soy caramel mousse recipe is created by chef Ben Champkin especially for chefs. It is a great dessert chef recipe that can be scaled up or down. Whether you are a chef or caterer this dessert recipe is perfect.
For the soy caramel mousse
- 370ml double cream
- 100ml whole milk
- 18g whole milk powder
- 140g egg yolk
- 90g caster sugar
- 25g trimoline (inverted sugar)
- 70g caster sugar
- 2 leaves bronze gelatine
- 20g white miso
- 10g Kikkoman soy sauce
For the buckwheat biscuit
- 170g unsalted butter
- 70g demerara sugar
- 55g caster sugar
- 115g brown rice flour
- 140g buckwheat flour
- 21g honey
- 1g salt
For the oxalis granita
- 250g Burgundy Oxalis stem on or Red Butterfly Sorrel
- 100g caster sugar
- 500ml juiced granny smith apples
- 1g ascorbic acid
For soy caramel mousse
Bloom the gelatin in chilled water. Once bloomed, remove any excess water and keep aside. In a heavy based saucepan over a medium heat, bring the cream, milk and milk powder to the boil. Mix the first bit of caster sugar with the yolks and the trimoline and then with the second batch of caster sugar, in a heavy based pan over a medium heat, make a dark caramel, take it to around 170°C, making sure that there are no lumpy or crystallised bits. Carefully add the boiled milk in three batches, the sugar will be very hot, so take caution when doing so. When the caramel is completely distributed through the milk, pour half the mix over the egg yolks and combine properly, and then pour it all back in to the pot. Warm the mix up to 82°C and then remove it from the heat, mix in the gelatin and then cool the mix down over an iced bath.
Whisk in the white miso paste and Kikkoman Soy sauce
Once slightly cooled, place in PacoJet containers and freeze until solid. Once frozen, churn through the machine and pipe into 5cm ring moulds and freeze.
The mix will set back in the freezer once frozen, de-mould and allow to reach room temperature before serving
For the buckwheat biscuit
Rub all the dry ingredients together by hand, bind with the honey and allow to rest in the fridge for twenty minutes.
Roll 2 cm thick between parchment paper and bake at 170 degrees C for 20 minutes, fork to break up during cooking
For oxalis granita
Juice 15 Granny Smith apples, skin on, into the ascorbic acid.
Blend the burgundy oxalis, sugar and juiced apples in a blender quickly and freeze flat for 12 hours in a tray with all the pulp. (the liquid will be dark brown)
Once fully frozen defrost over muslin cloth and allow to drip through the liquid will now be vibrant purple.
To make the granite place the vibrant purple liquid onto a tray in the freezer and allow to freeze, every 30 minutes run a fork through the mixture to break up the ice until a tray of frozen crystals is complete, retain in the freezer until needed.