Rice Pudding with Tropical Fruit Mousse
Ingredients
- Ingredients
- 1 Vanilla bean
- 400 milliliters milk
- 4 Tbsps sugar
- 1 pinch salt
- 100 grams Arborio rice
- 400 grams Pulp (of exotic fruits such as pineapple, mango and papaya)
- 2 Passion fruit
- 1 pinch ground Cardamom
- 1 Tbsp Orange juice
- 200 milliliters Coconut cream (chilled)
- 1 egg white
Preparation steps
Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix the vanilla bean and seeds with the milk, 2 tablespoons sugar and salt in a pot. Bring to a boil and stir in the rice. Cook covered on low heat for about 30 minutes. Stir occasionally and add a little more milk if needed. Remove from the heat and cool uncovered. Take out the vanilla bean.
Cut the passion fruit in half and scrape out the pulp with a spoon. Puree with the fruit pulp and the remaining sugar. Add the cardamom and orange juice. Beat the coconut milk until creamy beat and mix 2-3 tablespoons into the fruit puree. Beat the egg whites until stiff and fold into the mousse. Spread the mousse into dessert glasses. Mix the rest of the coconut milk with the rice, put the rice pudding on top of the mousse and serve.
