Gastronomixs

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.

Jasmine rice sorbet

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Ingredients

500

g

jasmine rice, cooked

200

g

sugar

300

g

water

300

g

milk

80

g

stabiliser

 

 

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.

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