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Ingredients

For 4 servings

Rice Mousse

500 ml Full-fat milk

1 Vanilla pod

16 g Gelatin sheets

750 g Debic Rice Cream

500 g White chocolate

750 ml Debic Duo

Compote of strawberries, cranberries and beetroot

350 g Strawberries

100 g Red beetroot

200 g Cranberry purée

9 g Gelatin sheets

Vanilla jelly

150 ml Water

100 g Coating jelly

500 g Clear jelly

1 x Vanilla pods

Assembly and finish

2 Sponge cake sheets 60 x 40 cm

Debic products used

Debic Rice Cream 1.75KG

Rich in rice grains
Splendid white colour
Excellent consistency

Debic Duo 2L

50% milkfat and 50% vegetable oils
Tasteful and light cream taste
High stability and firmness even after 24 hours

Preparation

Rice mousse

Soak the gelatin sheets in cold water.

Boil the milk with the vanilla pod and pour onto the Debic Cream Rice .

Stir well until smooth and add the soaked gelatin.

Mix with the melted white chocolate.

Leave until the mixture has cooled sufficiently and then fold in the whipped Debic Duo.

Compote of strawberries, cranberries and beetroot

Soak the gelatin sheets in cold water.

Chop the strawberries and beetroot into small pieces.

Heat, while covered, in a microwave for 3 minutes.

Mix in the soaked gelatin and then add the cranberry purée.

Pour into a 14 cm Flexipan and put in the freezer.

Vanilla jelly

Boil the water with the coating jelly.

Add the clear jelly and mix well.

Add the pulp from the vanilla pod.

Assembly

To assemble this dessert, you need to work from the bottom up.

Place circular moulds on an embossed sheet and put the rice mousse in the bottom.

Place a layer of the infused sponge on top.

Fill the moulds until they are two-thirds full with the rice mousse.

Finally, add a layer of the frozen red fruit and another layer of sponge.

Put in the freezer.

Turn the mousse over and remove the embossed sheet using cold water.

Remove the mould and pour vanilla jelly over the top.

Recipe tags Dessert Mousse Rice Dinner Evening European PannaCotta CulinaireOriginal