Preparation:
For the buckwheat ice cream:
Whisk the egg yolk and sugar until homogeneous. Bring the cream and milk to a boil. Pour a small portion over the egg and sugar mixture to temper it. Pour the mixture into the remaining cream and milk, then cook over low heat until it reaches a coating texture. Add the buckwheat seeds previously toasted in the oven at 160°C. Blend everything and strain through a fine-mesh sieve. Churn the ice cream just before serving to achieve a light texture.
Assembly:
Serve a quenelle of buckwheat ice cream. Place approximately 30-50 gr. of Monarq Sevruga caviar on top of the ice cream. Drizzle Argan oil over the preparation.
Recipe created by Jacopo Romagnoli, Chef at Café de la Plage restaurant at the Grand Theatre of Geneva.
