Rice Pudding Mousse. After stuffed piquillo peppers and tenderloin medallions, and we have the full menu of our romantic dinner with this dessert you can submit as mousse or ice cream if you leave it in the freezer.
To prepare this dessert first need to prepare a rice pudding with 100 grams of rice. But if you're short of time you give a tip of the chef himself more impostor Network (Falsarius Chef), you can make this same recipe with rice pudding store-bought, but will not know just save time.
To prepare this dessert first need to prepare a rice pudding with 100 grams of rice. But if you're short of time you give a tip of the chef himself more impostor Network (Falsarius Chef), you can make this same recipe with rice pudding store-bought, but will not know just save time.
Ingredients for Rice Pudding Mousse (serves 4):
Milk pudding
500 ml of whipping cream
4 tablespoons icing sugar
chocolate to decorate
Recipe for Rice Pudding Mousse (for four people):
Prepare rice pudding using this recipe. Do as shown in the recipe but employs only 100 grams of rice (instead of 200 grams) and not change the amounts of the other ingredients.
When you have prepared rice pudding (and still warm) add 100 ml of cream (not mounted) and pass everything through the blender, it has to be as thin as possible.
Place the mixture on a sieve and with the aid of a ladle will press to separate the cream from rice. Collect the cream in a pileup and discard pound rice.
Let her temple and then put it in the fridge. Let there for 1 hour.
Past the hour ride the rest of the cream with the icing sugar. When properly mounted add half of the cream in a creamy rice pudding and tries to mount this mixture with electric rods. Can not be mounted, but will mix everything well, catch some air and becoming more fluffy.
Now add this mixture to the remaining whipped cream and mix well outflanking (careful now that the whipped cream does not lose its volume).
When well blended divided into four sundaes and put in the freezer for 30 minutes, then goes to the fridge and leave it there until just before serving. Off the kitchen and to eat!
To eat:
If you prefer to take as rice pudding ice cream rather than as mousse, then you better put it all in a pileup (instead of four cups). Put it in the freezer half an hour, take it out with a spoon and stir the mixture well. , Put in the freezer and take it out five minutes before serving. It will be very fluffy ice cream.
This dessert has a very mild flavor, if you want to enhance its flavor adds chocolate sprinkles or scratches (like the picture). The latter are more delicate and are perfect with a mousse. To them you just have to melt (a double boiler or in microwave) some chocolate, spread it very thin on a marble or granite countertop and dry when scratched with the edge of a sharp knife.
Milk pudding
500 ml of whipping cream
4 tablespoons icing sugar
chocolate to decorate
Recipe for Rice Pudding Mousse (for four people):
Prepare rice pudding using this recipe. Do as shown in the recipe but employs only 100 grams of rice (instead of 200 grams) and not change the amounts of the other ingredients.
When you have prepared rice pudding (and still warm) add 100 ml of cream (not mounted) and pass everything through the blender, it has to be as thin as possible.
Place the mixture on a sieve and with the aid of a ladle will press to separate the cream from rice. Collect the cream in a pileup and discard pound rice.
Let her temple and then put it in the fridge. Let there for 1 hour.
Past the hour ride the rest of the cream with the icing sugar. When properly mounted add half of the cream in a creamy rice pudding and tries to mount this mixture with electric rods. Can not be mounted, but will mix everything well, catch some air and becoming more fluffy.
Now add this mixture to the remaining whipped cream and mix well outflanking (careful now that the whipped cream does not lose its volume).
When well blended divided into four sundaes and put in the freezer for 30 minutes, then goes to the fridge and leave it there until just before serving. Off the kitchen and to eat!
To eat:
If you prefer to take as rice pudding ice cream rather than as mousse, then you better put it all in a pileup (instead of four cups). Put it in the freezer half an hour, take it out with a spoon and stir the mixture well. , Put in the freezer and take it out five minutes before serving. It will be very fluffy ice cream.
This dessert has a very mild flavor, if you want to enhance its flavor adds chocolate sprinkles or scratches (like the picture). The latter are more delicate and are perfect with a mousse. To them you just have to melt (a double boiler or in microwave) some chocolate, spread it very thin on a marble or granite countertop and dry when scratched with the edge of a sharp knife.
No hay comentarios:
Publicar un comentario