About This Recipe
A unique and daring creation where the crunchy texture of red quinoa infuses the sweetness of vanilla, before combining with an intense dark chocolate ganache and the creaminess of hazelnut cream, all accompanied by the crunchiness of an almond braid.
Ingredients
At Oliviers&Co
2 tbsp creamy hazelnut spread
At the market
Almond Treccine
250 g red quinoa
78 cl milk
60 g crème fraîche
50 g semi-salted butter
200 g dark chocolate (70%)
1 vanilla pod
Directions
Preheat the oven to 350°F.
Place the quinoa, 62 cl of milk, and the vanilla bean in an ovenproof dish.
Mix and bake for 1 hour. Melt the butter in a frying pan over low heat.
Add the cooked quinoa with 10 cl of milk and sauté until the mixture thickens.
Remove the vanilla pod and take the frying pan off the heat.
Break the chocolate into small pieces in a bowl.
Boil 6 cl of milk with the crème fraîche in a small saucepan.
Gradually pour over the chocolate, stirring constantly to obtain a ganache. Leave to cool.
Add the ganache to the quinoa and mix well. Serve in individual bowls, sprinkle with chocolate shavings and accompany with almond braids.