ERIN KANAGY-LOUX
Erin is the Executive Pastry Chef at REYNARD at Brooklyn’s WYTHE HOTEL. Happily for the sweet tooth, she has discovered a delicious home for FIVE ACRE FARMS local dairy products and cage free eggs in her inventive desserts, among them the Kefir Mousse she shares here. Growing up, Erin learned to love texture and technique baking with her grandmother and cooking with her father. A veteran of the teaching kitchen, she has taught baking and pastry at WESTERN CULINARY INSTITUTE, the CALIFORNIA CULINARY ACADEMY and the FRENCH CULINARY INSTITUTE (now the International Culinary Center). She joined the opening team at REYNARD in 2012.
INGREDIENTS:
• 1 TBS Powdered Gelatin
• 3 1/2 TBS Water (cold)
• 2 Egg Yolks
• 3 1/2 oz Five Acre Farms Plain Kefir
• 3/4 cup Sugar
• 9 oz Five Acre Farms Plain Kefir
• 2 tsp Lemon Juice (fresh)
• 1 tsp Vanilla Extract
• 25 oz Heavy Cream
•1/8 tsp Citric Acid (optional, elevates kefir flavor)
• 3/4 tsp Fine Sea Salt
1. Bloom gelatin in cold water by evenly sprinkling gelatin over the surface of the cold water, and let the powder sink into the water to hydrate. Don’t dump into water as a clump or the gelatin will not rehydrate properly. Let stand for 5 minutes to fully bloom.
2. Bring a pot of water to a boil and find a metal bowl that fits just over the top and traps the steam below.
3. Using that bowl, whisk together the yolks, sugar, 3 1/2 oz portion of kefir and the bloomed gelatin.
4. When pot has come to a boil, turn heat off. Place your yolk mixture bowl over top of the steaming pot and begin to whisk.
5. Whisk this mixture until it has become frothy, lighter in color and when you draw the foam on top of itself, it holds on the surface for 3 seconds.
6. Once your yolk mixture has come to a ribbon, remove from heat and transfer to a clean bowl.
7. Let this mixture sit while whipping the heavy cream to billowy, firm peaks.
8. Gently whisk remaining 9 oz kefir, lemon juice, vanilla extract, salt and citric acid into cooling yolk ribbon.
9. Once kefir mix is homogenous, gently fold in whipped cream.
10. Pour mousse into serving vessels and chill minimum 4 hours or overnight.
