Rice Cream with Pineapple Recipe
Ingredients
| Pineapple | 1 | |
| Kirsch | 1 Teaspoon (Leveled) | |
| Thick grain rice -2 1/2 oz | ||
| Milk | 1 Pint (For rice cream:) | |
| Vanilla pod | 1/2 (For rice cream:) | |
| Caster sugar | 1 1/2 Ounce (For rice cream:) | |
| Egg yolk | 1 (For rice cream:) | |
| Gelatin | 1/4 Ounce (For rice cream:) | |
| Pineapple juice -3 tablespoons, or syrup from canned pineapple, or water | ||
| Double cream -1 carton (3-4 fl oz), lightly whipped | ||
| Cold water | 1/2 Pint (For sugar syrup: (if using fresh pineapple)) | |
| Granulated Sugar | 4 1/2 Ounce (For sugar syrup: (if using fresh pineapple)) | |
| Glace cherries, or crystallized violets and angelica, or candied pineapple | ||
Directions
GETTING READY
1) Grease the mould.
MAKING
2) Prepare the rice cream.
3) In a strainer, wash the rice till all starch is clear.
4) In a saucepan, add rice, milk and the vanilla pod and simmer over moderate heat till the grains are tender and the milk is almost absorbed.
5) Ensure mix appears creamy and not dry.
6) Discard the pod.
7) In the rice mix, add sugar and when a little cool, add in the egg yolk.
8) In a bowl, add pineapple juice (or syrup, or water) and the gelatin.
9) Over gentle heat let the gelatin dissolve and then add to the rice.
10) Allow mix to substantially cool, then gently fold in the whipped cream.
11) Transfer into moulds and stand in a cool place till set.
12) Cut out the pineapple skin and slice and core.
13) In 1/2 pint of water, soak the washed peel and core for sugar syrup, and for about 30 minutes for flavor.
14) Strain and add this water to the sugar.
15) Dissolve the sugar and boil on high for 2 minutes.
16) Add in the pineapple and poach for 10-15 minutes.
17) Cool and drain the pineapple and flavor with kirsch.
18) For canned pineapple, drain and without cooking, flavor with kirsch.
19) Turn out the rice cream on a serving dish and decorate with pineapple slices.
SERVING
20) Before serving, top with glace, crystallised, or candied fruit and cream.
1) Grease the mould.
MAKING
2) Prepare the rice cream.
3) In a strainer, wash the rice till all starch is clear.
4) In a saucepan, add rice, milk and the vanilla pod and simmer over moderate heat till the grains are tender and the milk is almost absorbed.
5) Ensure mix appears creamy and not dry.
6) Discard the pod.
7) In the rice mix, add sugar and when a little cool, add in the egg yolk.
8) In a bowl, add pineapple juice (or syrup, or water) and the gelatin.
9) Over gentle heat let the gelatin dissolve and then add to the rice.
10) Allow mix to substantially cool, then gently fold in the whipped cream.
11) Transfer into moulds and stand in a cool place till set.
12) Cut out the pineapple skin and slice and core.
13) In 1/2 pint of water, soak the washed peel and core for sugar syrup, and for about 30 minutes for flavor.
14) Strain and add this water to the sugar.
15) Dissolve the sugar and boil on high for 2 minutes.
16) Add in the pineapple and poach for 10-15 minutes.
17) Cool and drain the pineapple and flavor with kirsch.
18) For canned pineapple, drain and without cooking, flavor with kirsch.
19) Turn out the rice cream on a serving dish and decorate with pineapple slices.
SERVING
20) Before serving, top with glace, crystallised, or candied fruit and cream.
Chef
