Monday, 26 August 2013

Coconut Rice-cream with Raspberry sauce

The best recipe ever. Although It is A bit trickier than previous recipes, it is super rewarding! 8-10 servings. Although in this case five people managed to polish it off in under an hour!

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