RCI-DS.001.0124.001
Cherry Rice Cream
Makes 10 servings.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- 3 cups
- 2 tablespoons
- 2/3 cup
- 1 unit
- 2 tablespoons
- 1 teaspoon
- -ounce can tart pitted cherries (drain; reserve liquid)1 16 unit
- egg whites2 unitstiffly beaten
- cherry Sauce1 unit
Method
1
Pour the cold water into a small bowl and sprinkle the unflavored gelatin over it; let sit for 5 minutes to bloom.
2
Heat the milk in a saucepan over medium heat until steaming but not boiling, about 5 minutes.
5 minutes
3
Add the bloomed gelatin to the hot milk and stir until completely dissolved, approximately 1 minute.
4
Stir in the sugar, grated orange peel, and vanilla extract until the sugar is fully dissolved.
5
Remove from heat and let the mixture cool to room temperature, stirring occasionally for about 10 minutes.
10 minutes
6
Fold the cooked rice into the cooled milk mixture until evenly combined.
7
Fold in the drained tart pitted cherries gently to distribute them throughout.
8
Fold in the stiffly beaten egg whites in two additions, being careful not to deflate them.
9
Divide the mixture into serving bowls or glasses and refrigerate until set, about 30 minutes.
30 minutes
10
Drizzle with cherry sauce before serving.