Brown-Butter Vanilla Bean Thiakry with Toasted Coconut
Twice-steamed millet coated in nutty brown butter, folded into a vanilla-bean yogurt cream lightened with whipped cream, topped with toasted coconut and cashews.
Method
Split the vanilla bean lengthways and scrape out the seeds with the back of a knife. Put the milk, seeds and pod in a small pan and warm over medium-low heat for , until it steams at the edges, then turn off the heat. Add the raisins and let them plump in the vanilla milk while it cools.
Add in this stepMilk 120 mlVanilla bean ½Raisins 20 g
medium-low heatPut the millet couscous in a wide bowl, sprinkle over the water with the salt dissolved in it and rub the grains between your fingers until all are evenly damp. Break up lumps and leave for to absorb.
Add in this stepPrecooked millet couscous (araw) or fine couscous 100 gWater (to moisten the grains) 80 mlSalt 1 pinch
Pour 5 cm of water into a 18 cm steamer pot and bring to the boil over high heat. Spread the grains loosely in the basket lined with a damp cloth and steam for once steam rises through them. Tip them into a bowl, break up clumps with a fork, sprinkle lightly with cold water from your fingertips and mix, then return to the steamer for more. Steaming twice gives soft, fluffy, separate grains.
high heatMelt the butter in a small pan over medium-low heat and cook for : once the foam subsides, brown specks appear on the bottom and it smells of toasted nuts, take it off the heat at once. Pour it over the hot grains and mix with a fork, then spread them thinly on a tray and cool completely for .
Add in this stepUnsalted butter 20 g
medium-low heatToast the coconut and cashews in a dry pan over medium-low heat, stirring constantly, for until golden, then tip onto a plate to cool and roughly chop the cashews. Coconut burns quickly, so don't walk away.
Add in this stepUnsweetened desiccated coconut 10 gUnsalted cashews 20 g
medium-low heatFish the pod out of the vanilla milk. In a large bowl, whisk the Greek yogurt, condensed milk, nutmeg and orange blossom water, then pour in the vanilla milk with the raisins and mix until smooth. In another bowl, whip the cold cream for to soft peaks that just curl over, and fold it into the yogurt cream in two additions.
Add in this stepGreek yogurt 200 gSweetened condensed milk 50 gGround nutmeg 1 pinchOrange blossom water (optional) ½ tspCold whipping cream (at least 35% fat) 80 ml
Fold in the cooled grains, lifting from the bottom of the bowl, and chill for . Spoon into glasses and add the toasted coconut and cashews just before serving so they stay crunchy.
Cook's tip
Brown butter goes from perfect to burnt in seconds: use a light-coloured pan so you can see the colour, and pull it off the heat as soon as it turns hazelnut brown. Instead of a vanilla bean, stir 1/2 teaspoon of vanilla extract (for 2 servings) into the warm milk. Toppings added early turn soggy.
Cooking it at camp
Do the brown butter and double steaming at home, then carry the finished thiakry in a sealed tub in a well-iced cooler below 5 °C. Pack the toppings separately, sprinkle them on at the campsite and eat it on the first day.