Toasted Rice Blancmange

By • January 10, 2013 2 Comments

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Author Notes: Inspired by one of the courses during a very special meal at Nuno Mendes' restaurant Viajante in London and reminiscent of what I imagine Christina Tosi's Cereal Milk concoctions must taste like this is a light desert, similar in texture to a Panna Cotta, but made with milk only and set with gelatine. The milk is infused with toasted rice and is a perfect accompaniment to dried fruit compotes.Sophia R

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Serves 2

  • 60g rice, uncooked
  • 250ml full fat milk
  • 2g leaf gelatine
  • 2-3 tablespoons sugar, to taste
  1. Start by toasting the rice in a dry pan over medium heat. It should take ca. 3-5 minutes for the rice to turn a nutty brown and start smelling similar to popcorn. Be careful not to burn the rice to avoid your blancmanger tasting bitter.
  2. Soak the gelatine in a small glass with plenty of cold water.
  3. Pour the milk over the toasted rice and add sugar to taste.
  4. Once the milk has infused for ca. 30 minutes, strain it and place in a small sauce pan over medium heat. Add the gelatine (without the soaking liquid) and slowly heat the mixture – you want to heat it just enough to help dissolve the gelatine, but not bring the mixture to boil.
  5. Let the milk mixture come to room temperature. Pour into 2 small ramekins and let set in the fridge, for ca. 5 hours at least.

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