Christmas without sugar | Rice porridge with pomegranates and pears sauteed in ginger

by Tuesday, December 11, 2012

Rice porridge with pomegranates and pears sauteed in ginger

by Nicola and Pierluigi Portinari, Restaurant La Palla di Lonigo (VI) For Gusto in Scena 2013

For two persons

FOR THE RICE PORRIDGE

250 g rice milk

50 g rice syrup

15 g rice flour

lemon zest

cardamom

cinnamon

turmeric

 

PROCEEDINGS

bring to a boil the milk with rice syrup and spices. allow to cool and filter. Add a little milk to rice flour mixing with care. pour the batter into the milk and boil for a few minutes, pour in glasses 30 g approx..

 

FOR POMEGRANATE MIRROR

125 (g) Pomegranate juice

25 g rice syrup

6 g lemon juice

0,8 g agar agar

 

PROCEEDINGS

bring to a boil and pour in glasses 15 g about above the rice porridge and cool in refrigerator

 

FOR SAUTÉED PEARS

1 williams PEAR n° approximately 200 g cut into brunoise of half a centimetre

30 g rice syrup

20 g coconut oil

10 grams of ginger juice

PROCEEDINGS

in a pan heat the coconut oil and rice syrup, dip PEAR brunoise and jump to 1 minute and

allegro focus and add ginger juice while you jump in the Pan pears., place over two layers of polenta and pomegranate still hot and serve.

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