Jasmine rice sorbet
This richly flavoured savoury sorbet is made from jasmine rice for a beautiful fragrance.
Creation by Emile van der Staak, restaurant De Nieuwe Winkel, Nijmegen, the Netherlands.
Recipe makes 1380 grams.
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Ingredients
|
500 |
g |
jasmine rice, cooked |
|
200 |
g |
sugar |
|
300 |
g |
water |
|
300 |
g |
milk |
|
80 |
g |
stabiliser |
|
As needed: |
|
salt |
Preparation method
- Put all the ingredients together in a blender and blend until you have a smooth mixture.
- Season to taste with salt.
- Pass through a fine chinois (conical sieve) and pour into a Pacojet or Frix-Air cup.
- Set in the freezer to freeze at -20°C for 24 hours.
- Just before serving, churn the sorbet in the Pacojet or Frix-Air.
Serving suggestions
- A lovely complement to Asian style desserts.
- As part of an amuse-bouche, e.g. served in a cone made from filo pastry and black sesame seeds.
- Delicious with components of peanut, ginger and namelaka.