La prima volta che avevo fatto questo dessert avevo usato il latte di riso e non avevo usato nessun dolcificante per la crema, questa volta invece ho usato il latte di avena ed ho aggiunto un cucchaio di succo d’agave alla crema. E’ venuto buono, dal sapore molto delicato l’unica cosa che cambierò la prossima volta saranno le coppette, per una migliore riuscita conviene usare quelle tonde e più larghe e il dessert farlo a strati cioè uno strato meno spesso di crema di riso, uno di frutta un altro di crema di riso, ancora frutta e cioccolata finale che volendo potrebbe essere anche in scales. To vary the recipe you can replace the apples with the same amount of pears that will marry well with the melted chocolate.
Ingredients for 4 people: 100gr
brown rice 2 large golden apples
1 banana 2 / 3 tablespoons of sugar cane to complete the baked apples 1 tbsp
agave juice for cream
70gr. chocolate fondant
30ml. of soy cream
½ liter of rice milk (or more)
hot water.
Preparation: Peel the apples and cut sliced \u200b\u200bnot too thick after eliminating clearly the core, place them in a baking tray lined with baking paper, sprinkle with brown sugar and bake at 180 ° C x 20 minutes: Pass the rice grains for reducing it to a mixer and pour into a small saucepan with the rice milk, bring on the heat and simmer for about 20 minutes, adding hot water little by little until his firing (to my taste, however, should not be too liquid) and a bit 'of sweetener (agave ) if you like it sweeter still taste a little bit of advice before sweetening. Once the rice is overcooked whip with blender adding the agave if you like it sweeter (because I did not shake grinding the rice with the macinaffè has become almost a flour) and let it cool (the mixture should be thick fluid). Melt the chocolate, finely chopped in a water bath by adding a little 'cream (optional) and turn until the mixture is homogeneous. Cut the banana into rounds and cooked apples into small pieces and make the cups all the ingredients, alternating and ending with a drop of chocolate.
