Once cool, pull out all but the grain and set aside. Do this with four different grains.
In a 4-quart sauce pot, combine cream and Mire Poix, and reduce on low heat to 1,000 g. Then strain.
Mix the four grains with half of the double cream, a tablespoon of water and a pinch of salt in a medium pot on low heat until creamy and hot, folding not stirring.