|50 g||einkorn wheat berries|
|110 g||sugar (divided)|
|30 g||quinoa (puffed)|
|½ tsp||taco seasoning|
|5 g||confectioner's sugar|
This dessert is elegant and offers an array of beautiful flavors on it owns. Simply pair it with a shot of espresso for a perfect finish.
Preheat oven to 150°C/300°F. In a small saucepan, bring cream to a boil over medium-low heat. Then, add chocolate to a large bowl and pour cream on top. Whisk until chocolate is melted and well incorporated. Using a food thermometer make sure chocolate has cooled down to 35°C/70°F before continuing. Add butter and rum and continue to whisk until ganache is smooth and even.
Pour ganache into a parchment paper lined baking form. Transfer to fridge for approx. 1 – 2 hrs. until ganache is chilled and set.
Place einkorn wheat berries on a parchment paper lined baking sheet and bake in preheated oven at 150°C/300°F for approx. 8 – 10 min. Remove from oven and set aside. Caramelize part of the sugar in a small saucepan over medium heat. Add einkorn, quinoa, and taco seasoning to caramelized sugar and stir thoroughly until well mixed.
Evenly spread the einkorn and quinoa confection mixture over a parchment paper-lined baking sheet.
Peel tomatillos and cut into small to medium sized pieces. In a small saucepan, caramelize remainder of sugar over medium heat, add tomatillos, and mix thoroughly. Reduce heat to low and cook for approx. 10 – 15 min. until compote has thickened. Leave to cool, then transfer to piping bag.
In a large measuring cup, blend together avocado, lemon juice, yogurt, powdered sugar, and salt using a hand blender. Transfer to piping bag.