No Flour, no Eggs: A Brand-Chef Showed How to Make a Bombastic Dessert With Buckwheat

You can even make a great dessert out of buckwheat! And you can cook at home no worse than in restaurants, and sometimes much tastier and more interesting, using only available ingredients, emphasizes Marco Cervetti, brand-chef of restaurant projects Fozzy Group.

You will need:

• buckwheat grits – 130 g;
• milk – 320 grams;
• Honey – 60 gr;
• Butter – 20 gr;
• olive oil or sunflower oil – 5 gr;
• salt – 1 gr;
• sugar – 50 gr.

How to cook:

1. In a small saucepan, pour 100 g of buckwheat, pour it with a glass of water, add a pinch of salt, and pour 270 g of milk. Cook for 15-20 minutes over low heat, stirring occasionally. It will be ready when it becomes the consistency of thick porridge. It will taste as if it is a little overcooked.
2. While the buckwheat in the pot is cooking, you can make buckwheat popcorn. You should put a frying pan on a high fire, pour oil into it and after a minute, when the pan heats up, pour 30 grams of groats into it, stir thoroughly, and cover with a lid. In a few minutes, when you can hear the characteristic sound of grains opening, you can check – if they have opened, it’s time to turn them off.
3. Next, in the boiled buckwheat you should add honey, and butter and mix thoroughly. Leave it to cool. If you want the porridge to cool faster, you should immediately pour it into another container.
4. The penultimate step: mousse of milk and sugar. Put the pot on a big fire, pour sugar, and 50 grams of milk. Cook the mixture for a few minutes, stirring thoroughly until the sugar has dissolved. As soon as the mousse begins to change color to yellowish, it’s time to turn it off.
5. It remains to assemble the dessert: a tablespoon of buckwheat popcorn should be poured on the bottom of the glass, and on top of it lay out the buckwheat porridge, filling ¾ of the glass. And garnish the top with a mousse of milk and sugar – 1 tablespoon per 1 glass, or to taste if you want a more or less sweet dessert. Sprinkle the buckwheat popcorn on top again and place in the refrigerator to cool.