Strawberry Sorbet with Sheep's Milk Custard and Caramelized Buckwheat

Sheeps Milk Custard

12 ounces Sheeps Milk
1 1/2 buckwheat groats
Pinch kosher salt
6 large egg yolks
3 ounces sugar
1 T Corn Starch

Toast the buckwheat groats in a 350 degree oven until they are golden brown and smell toasted. Add to the sheep’s milk and bring to a simmer. Take offthe heat and let steep for 5 minutes. Strain out the buckwheat and return to a pot. Mix the yolks, sugar and corn starch together. Bring the sheep’s milkback to a simmer and ladle the sheep’s milk into the yolk mixture while whisking. Once half has been added, add the yolk mixture to the sheep’s milk andbring to 165 degrees. Pour into a container to cool and put saran wrap over the top to prevent a skin forming.

Caramelized Buckwheat

1 cup Buckwheat Groats
½ cup sugar
2 T water
1 t Butter
½ Vanilla Bean
Pinch of salt

Toast the buckwheat in the oven until golden brown the same way as the custard. Combine the sugar and the water and cook until a golden caramel is formed.Add the buckwheat groats and take off the heat. Mix so the caramel evenly coats all the grains. Add the salt, butter and half of a scraped vanilla bean.Lay out on a silicone baking mat and let cool. After cool, break up with a rolling pin until a crumble is formed.

Strawberry Sorbet

2 quarts strawberries, washed (about 2 1/2 pounds)
1 cup sugar
2 teaspoons lemon juice, to taste
1/2 teaspoon kosher salt, to taste

Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of purée. Add sugarand blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste. Strain purée and transfer to refrigerator; chill for 2 to 3 hoursuntil very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours beforeserving.

To plate:
Spoon one large spoonful of the custard on the plate. Cover in the caramelized buckwheat and then place one large scoop of strawberry sorbet on top. Placefive leaves of salad burnett on top of the sorbet.