Bavarian Rice Cloud with Bittersweet Chocolate Sauce

Combine the rice and skim milk in a medium saucepan and cook over medium-low heat, stirring frequently, until the rice is tender and the mixture is creamy, about 18-20 minutes. Remove from heat and stir in the sugar and vanilla extract until fully dissolved.

Sprinkle the unflavored gelatin over 2 tablespoons of cold water in a small bowl and let it stand undisturbed to bloom and soften.

Stir the bloomed gelatin into the hot rice mixture until completely dissolved and smooth. Transfer the mixture to a large bowl and allow it to cool to room temperature.

Once the rice mixture has cooled and begun to thicken slightly, gently fold in the whipped topping in two additions, being careful to preserve the airy texture.

Lightly coat a mold or individual serving cups with vegetable cooking spray, then spoon the rice cloud mixture evenly into the prepared mold. Refrigerate until firmly set.

Meanwhile, prepare the bittersweet chocolate sauce by melting chocolate with a small amount of skim milk in a heatproof bowl set over simmering water, stirring until smooth and glossy. Remove from heat and allow to cool slightly.

To unmold, briefly dip the bottom of the mold in warm water for 10-15 seconds, then invert it onto a chilled serving plate with a firm, confident motion.

Drizzle the bittersweet chocolate sauce generously over the unmolded rice cloud and garnish with toasted sliced almonds before serving immediately.