Rice ice cream with lemongrass and mango

Rice ice cream with lemongrass and mango

Total: 4 hr 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / people: 657 kcal
, Fat: 29 g
, Carbohydrate: 88 g
, Protein: 8 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ice cream

150 g basmati rice
3 dl milk
3 dl cream
160 g sugar
2 sticks lemongrass, core finely chopped

Mango salad

1 mango, cut into cubes
1 passion fruit, halved, pulp scooped out
½ tbsp peppermint, finely chopped
1 tbsp icing sugar
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How it's done

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Ice cream

Toast the rice in a pan for approx. 2 mins. Pour in the milk and cream, bring to the boil, simmer for approx. 10 mins., remove the pan from the heat. Add the sugar and lemongrass, cover with cling film and leave to infuse for approx. 15 mins. Puree the mixture, leave to cool in a wide stainless steel bowl. Cover and freeze the mixture for approx. 4 hrs., stirring 3 times.

Mango salad

Mix the mango, passion fruit, mint and icing sugar. Serve with the rice ice cream.

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