Chocolate and kinako blanc manger

This was honestly one of the simplest desserts I have made in a while. Mostly because I made it to get rid of some spare ingredients I had lying around. I love blanc manger, which is a set milk-based mousse, similar to panna cotta. The key difference is that blanc manger uses starch to set it. Usually, that would be cornstarch. For the case of my recipe, I am using kinako(toasted soy bean flour, which tastes similar to peanut butter!) to help with that setting process. The blanc manger is served with a tempered shard of dark chocolate, a gluten-free kinako tuile, and a cranberry coulis, topped with fresh nasturtiums for pepperiness. I went with the gluten-free route on the recipe, since I wanted it to be more accessible. That and none of the featured ingredients inherently have gluten, so I figured why not embrace that? I used a cranberry coulis just since they are still just barely in season, and I figured that the tartness would add a little more intensity, since there are not as many flavors that needed to be contrasted or balanced.

Makes three servings:
For the blanc manger:
1/2 cup soy milk
3 tablespoons kinako powder
2 tablespoons cocoa powder
1/4 cup dark chocolate
a pinch of salt

Mix together the ingredients in a pot on low heat until everything is combined and brought to a simmer. Pass through a sieve to remove any lumps. Pour into three silicone cupcake molds and freeze for two hours to set.

For the tuile:
1/4 cup kinako powder
1/4 cup confectioner’s sugar
1 egg white
3 tablespoons melted unsalted butter
a pinch of salt
1/4 teaspoon xanthan gum

Mix together to form a batter. Spread the batter on a lined sheet tray. Bake at 375 degrees F for 15 minutes. Allow the tuile to cool before breaking into smaller pieces.

For the coulis:
1/4 cup fresh cranberries
1/4 cup granulated sugar
2 tablespoons lemon or yuzu juice
a pinch of salt
1/4 cup water

Combine ingredients in a pot and simmer for 10 minutes on medium heat. Pass through a sieve and allow it to cool down before using.

For the tempered chocolate:
1/4 cup dark chocolate
1 teaspoon finely grated cacao butter
a pinch of salt

Heat the dark chocolate in a double boiler until the chocolate is half melted. Take off heat and stir until there are no chunks and the chocolate is completely fluid. Mix in the other ingredients at this stage and stir until everything is fully combined, and the chocolate is about 88 to 89 degrees F. Pour onto acetate and spread into a thin layer. Refrigerate the chocolate for about 15 minutes before peeling from the acetate. Keep it cold until it is time to plate.

To plate:
Nasturtium leaves

Start with a circle of coulis. Place on the blanc manger, then the tuile, chocolate, and nasturtium leaves to finish.

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