Ingredients
Rice Mousse
- 500 ml Full-fat milk
- 1 Vanilla pod
- 16 g Gelatin sheets
- 750 gr. Debic Rice Cream
- 500 gr. White chocolate
- 750 ml Debic Duo
Compote of strawberries, cranberries and beetroot
- 350 gr. Strawberries
- 100 gr. Red beetroot
- 200 gr. Cranberry purée
- 9 g Gelatin sheets
Vanilla jelly
- 150 ml Water
- 100 gr. Coating jelly
- 500 gr. Clear jelly
- 1 Vanilla pod
Assembly and finish
- 2 Sponge cake sheets 60 x 40 cm
Method
Rice mousse
- Soak the gelatin sheets in cold water.
- Boil the milk with the vanilla pod and pour onto the Debic Cream Rice.
- Stir well until smooth and add the soaked gelatin.
- Mix with the melted white chocolate.
- Leave until the mixture has cooled sufficiently and then fold in the whipped Debic Duo.
Compote of strawberries, cranberries and beetroot
- Soak the gelatin sheets in cold water.
- Chop the strawberries and beetroot into small pieces.
- Heat, while covered, in a microwave for 3′.
- Mix in the soaked gelatin and then add the cranberry purée.
- Pour into a 14 cm Flexipan and put in the freezer.
Vanilla jelly
- Boil the water with the coating jelly.
- Add the clear jelly and mix well.
- Add the pulp from the vanilla pod.
Assembly
- To assemble this dessert, you need to work from the bottom up.
- Place circular moulds on an embossed sheet and put the rice mousse in the bottom.
- Place a layer of the infused sponge on top.
- Fill the moulds until they are two-thirds full with the rice mousse.
- Finally, add a layer of the frozen red fruit and another layer of sponge.
- Put in the freezer.