OKINAWA KOKUTO
(artisan brown sugar from Okinawa)
Basic characteristics and use:
- OKINAWA KOKUTO is made by pressing sugar cane immediately after harvest, crystallizing the juice over a wood fire, and pressing the crystals into soft cubes. Okinawa Kokutoh has pleasantly strong molasses fragrance and flavor with a slight hint of acidity, bitterness and saltiness. Enjoy it as a snack, serve it with hot or cold beverages or use it both in savory and sweet preparations.
OKINAWA KOKUTO yogurt mousse
- 2 large egg yolks
- 1 ounce OKINAWA KOKUTO from MTC Premium
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup whole milk plain yogurt
- 1/2 teaspoon gelatin powder
- 1/2 cup whipping heavy cream, whipped lightly
In a bowl mix the egg yolks, OKINAWA KOKUTO and lemon juice. Whisk the mixture over bain-marie until the volume doubles.
Remove the egg mixture bowl from the heat and transfer it to a bowl of ice cold water. After the egg mixture has cooled, add the yogurt and whipped cream.
Serve the yogurt mousse with seasonal fruit.