This interesting dish was created for BRM's Grains of Discovery Launch Party in NYC. Photo courtesy of Tina Wong, The Wandering Eater. Click the author name above for a link to her site. Gluten Free.
Heat cream and spices to steaming. Remove from heat, let cool, then store in the refrigerator, covered, overnight.
Whisk spiced cream slightly to incorporate any separated fat then strain spices and discard solids.
Add powdered sugar to taste and whip to medium peaks. Store in the refrigerator up to 2 hours.
Candied Coffee
This component can be prepared in advance.
Melt sugar in a medium skillet. Do not allow it to color.
Add coarsely ground coffee to the melted sugar and immediately remove the pan from the heat. Stir vigorously until the sugar coats the coffee granules and turns powdery white.
Return the pan to the heat and continue to stir vigorously until the sugar coating melts and turns clear.
Immediately remove the candied coffee from the heat and separate into small pieces. You may want to wear latex or rubber gloves as the candied coffee will be hot. Let cool on a parchment or silicone lined sheet tray.
Raspberry Coulis
This component can be prepared in advance.
Place sugar in a small saucepan and add just enough water for the sugar to resemble wet sand. Place over medium heat and cook until the sugar has completely dissolved, about 10 minutes.
Add raspberries and cook, stirring often, until the berries have begun to breakdown, about 5 minutes.
Remove sauce from heat and puree in a blender (careful – it's hot!). Strain through a fine mesh strainer or cheesecloth to remove the seeds.
Let cool completely then add lemon juice to taste. Store chilled.
Teff Pudding Cakes
Heat milk to a simmer. Remove from heat and add ground coffee. Let cool, then store in the refrigerator, covered, overnight.
Strain coffee grounds from milk and discard solids. Bring coffee-infused milk to a simmer and add honey and salt; stir to dissolve.
Add teff grains to simmering milk. Continue to cook at a simmer until thick, 25 – 30 minutes. Meanwhile, line an 8x8-inch baking pan with parchment paper or a silicon mat.
Remove teff from the heat. In a large bowl, whisk egg white briefly. Add 2 Tbsp hot teff to the egg white and mix well. Add an additional 2 tablespoons of hot teff to the egg white and mix well. Add the egg white mixture back into the pot of teff and mix well.
Immediately pour the teff into the prepared baking pan, smooth the top evenly and chill overnight.
Unmold the chilled teff onto a cutting board and portion into 2x2-inch squares
Heat butter and oil over medium to medium-high heat in a skillet. Add the teff pudding cakes and cook until browned and crispy on the outside, about 4 minutes. Flip teff pudding cakes and cook on the second side, about 4 minutes. Let drain on paper towels before serving and dust generously with powdered sugar.
Presentation
Divide the raspberry coulis and white chocolate powder evenly between 8 dessert plates. For an easy alternative to the powder, melt 4 oz of white chocolate and decorate the plates with a nice swoop of melted white chocolate.
Place the warm fried teff pudding cake atop the white chocolate powder. Garnish with berbere whipped cream and a sprinkling of candied coffee.
White Chocolate Powder
This component can be prepared in advance.
Melt the chocolate in a double-boiler on the stovetop or in the microwave on low, stirring often.
Remove the white chocolate from the heat (wipe all the water off the bottom of the bowl if using a double-boiler) and let cool, stirring often.
Once the white chocolate has cooled to room temperature, add the tapioca maltodextrin and mix well to create a powder.
Store airtight with oxygen absorbers up to one week.
