Coconut Rice Cream with Raspberry sauce
Ingredients For the Rice Cream
2 cups water
2 cups coconut milk
3/4 cup arborio rice
pinch of salt
Pinch of cinnamon
Dash of nutmeg
20-30 grams unflavored gelatin
1/2 cup raw honey
2 teaspoons vanilla powder/extract
2 cans Ayam coconut cream
Ingredients For the Raspberry Sauce
1 300g package organic frozen raspberries
4 tsp tapioca starch
2 tablespoon raw honey
1/4 cup water/coconut milk
2 Tablespoon lemon juice
2 tablespoon orange juice
Method For the Rice Cream
Place tins in the fridge for 10-20 hours. Remove the thick part and measure until you have 1 cup.
Combine first five ingredients in a large saucepan on lowest heat. Cover and cook for about 50 minutes or until rice is tender and liquid has been almost completely absorbed. Stir occasionally. Mix honey and gelatin in a small bowl, and add to rice. Transfer to a large bowl. Let cool and add vanilla. Chill until thickened slightly. Fold in coconut cream. Turn into an 8 cup square mold.
Method For the Raspberry Sauce
Puree berries. Gradually blend in tapioca starch and honey. Add in water and transfer to saucepan Add water. Cook stirring until sauce boils for 30 seconds. Add in Juices. Pour over rice cream
