Coconut rice with passionfruit jelly
Ingredients (serves 6)
2 cups (500ml) coconut cream
1 vanilla bean, split
3/4 cup (165g) caster sugar
1 cup (250ml) thin cream
4 gelatine leaves (see note)
1/2 cup (125ml) passionfruit juice (see tip), plus pulp of 2 passionfruit to
garnish
1/2 cup (125ml) fresh orange juice
3 1/2 cups (875ml) milk
1/2 cup (110g) Golden Phoenix Jasmine Rice
1. Place half the coconut cream, half the vanilla bean, 1/2 cup (110g)
sugar and all the cream in a saucepan over low heat. Stir until sugar is
dissolved, then set aside for 5 minutes. Meanwhile, soak 2 gelatine leaves
in cold water for 5 minutes. Squeeze out and add to cream mixture, stirring
until dissolved. Discard vanilla bean. Divide mixture among 6 serving
glasses and refrigerate for about 3 hours until firm.
2. After mixture has chilled, soak remaining gelatine leaves in cold
water for 5 minutes. Heat passionfruit and orange juices in a small pan over
low heat until simmering. Drain gelatine leaves, add to pan and stir until
dissolved. Set aside to cool, then pour passionfruit over cream mixture in
glasses. Refrigerate for at least 3 hours or until set.
3. Meanwhile, place remaining coconut cream, vanilla bean and sugar in
a saucepan with the milk and rice. Bring to a simmer over medium heat, then
reduce heat to low and cook, uncovered, for 30-40 minutes, stirring
occasionally, until rice is cooked and liquid is reduced.
4. Remove vanilla bean, transfer to a bowl, cover and chill.
5. To serve, spoon the coconut rice over the passionfruit jelly and top
with passionfruit pulp.
· From gourmet food stores. Always check packet for setting
instructions.
· Cook's tip: Place the flesh of 5-6 large passionfruit in a food
processor and pulse for a few seconds to release the seeds. Strain juice and
discard seeds.
Prettypinkbutterfly
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