Rice Cream? More like Whipped Dream.

 in Demos

When most think of Norway they think of Vikings, breathtaking mountain landscapes and maybe smoked salmon (one of its main exports). But this northern European country has rich culinary roots mirrored in its stunning terrain. First there’s lots of fish, followed by native game like moose, reindeer, fowl and loads of sausage, topped with lots of bread, boiled potatoes and root vegetables. Unlucky for the entire world, their lesser known foods are their savory desserts of whipped creams and berries, sponged cakes and spiced pastries. Since we had to just pick one, we’re sharing with you the whipped dream that is rice cream, a mousse-like rice pudding .  It’s usually topped with fresh berries or a berry sauce, which is why we thought cherry gelee would make for a perfect pairing.

So, let your taste buds travel to Norway in this online pastry tutorial with Chef Susie as she shows you how to make rice cream with a cherry gelee. It may be just what you need to help cool off on those humid summer nights.

Cherry Gelee
3 lb cherry puree
15 oz. sugar
5 1/2 teaspoons gelatin
Soften the gelatin with water
Combine the sugar and cherry puree, heat to about 110 degrees.
Add the softened gelatin. Stir until dissolved.
Pour in the glasses and refrigerate until set

Vanilla Creme Anglaise

4 Eggs
2 oz Caster sugar
18 fl oz Whole Milk
1 tsp vanilla extract
Separate the eggs and put aside the whites
Cream the yolks with the sugar
Add the vanilla
Bring the milk and vanilla to the boiling point and add gradually to the egg and sugar mixture
Return to the heat and thicken until it coats the back of the spoon.
Do not boil the sauce
Strain and cool.

Rice Cream
6 oz rice
4 oz, sugar
28 oz. milk
1 1/2 tsp vanilla extract
1 teaspoon almond extract
Boil the water, add the rice and set aside to swell the rice for about 10 minutes. Drain off the excess water. Boil the sugar and milk and add the swelled rice and vanilla and cook on low until all of the milk is absorbed. cool.
Add the vanilla sauce and the almond extract to the cooled sauce and then fold in the whipped cream. Fill the serving glasses and chill until set.

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