CRISPY QUINOA PUDDING WITH MISSOURI BLACK WALNUTS
WITH A GINGERED CARROT COULIS
2 cups quinoa, cooled
1/2 cup vanilla anglaise (recipe follows)
1 tablespoon unbleached flour
1/4 cup dried blueberries
1/4 cup roasted black walnuts, chopped
1 cup light cream or milk
4 large egg yolks at room temperature
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup carrot juice
2 grinds of freshly ground white pepper
sprinkle of salt
1/4 teaspoon powdered ginger
1/2 teaspoon cornstarch
Garnish: julienne strips of crystallized ginger
Scald the milk heavy saucepan. Gently whisk together the egg yolks and sugar. Pour the hot milk slowly into the yolks whisking continuously. Return the custard to medium low heat, stirring until it thickens (160 degrees).
Strain the sauce through a sieve and add salt and vanilla white it is still hot. Cool and reserve.
Cook the quinoa according to package directions and cool completely. Combine all pudding ingredients well and chill in a covered bowl.
Heat the carrot juice and seasonings over low heat. Sprinkle the cornstarch over the liquid and whisk until thickened. Let cool to room temperature.
Heat a film of flavorless oil in a large, heavy skillet. Pack the pudding into 2" diameter pastry cutter mold on the skillet. Remove the mold and repeat for every serving. Saute each pudding until lightly browned top and bottom. Transfer to shallow soup bowls.
Surround each pudding with the carrot coulis. Garnish the top of the puddings with thin strips of crystallized ginger.
Adapted from a recipe by Andrew MacLaughlan of Charlie Trotter's.