Coconut rice, cashew, cherry, Jasmine Blossom

Ingredients

Coconut lime rice:

  • 75g Arborio risotto rice  
  • 265g Boiron coconut puree 
  • 1/2no. lime zest, peeled  
  • 265g whole milk 
  • 75g whipping cream  
  • 15g caster sugar 
  • 20g lime juice  
  • 25g black rice   

Candied cashews:

  • 30g whole peeled blanched cashews cut into halves length ways
  • 30g egg whites
  • 30 caster sugar

Compressed vanilla cherries:

  • 12no. fresh red cherries
  • 20g caster sugar
  • 1/2no. vanilla pod seeds only

Cherry sorbet:

  • 375g red cherry "griotte' puree
  • 55g caster sugar
  • ½no. vanilla pod, seeds only
  • ½no. lemon juiced

Jasmin foam:

  • 225g whole milk
  • 2.5g Jasmin loose tea, wrapped in a muslin cloth
  • 20g caster sugar
  • 25g whipping cream
  • 35g sos pro espuma cold

Décor:

  • Jasmine Blossom
  • chopped candied cashews
  • candied cashew halves

Method

Coconut lime rice:

  • Place the coconut puree, milk, cream, into a pan heat lightly, then add the  lime zest pour into a gastro tray mix well.
  • Add the rice.
  • Cover with foil and place in the oven at 140°C 5% full fan for approx. 45 minutes or until just cooked.
  • Remove from the oven add the lime juice and sugar remove the zest then rest covered until cool. 
  • Then cook the black rice in water for 35 minutes or until tender and refresh immediately. Mix through the coconut rice. 

Candied cashews:

  • Place egg whites and sugar into a bowl and whisk lightly.
  • Add the nuts and mix well.
  • Place on a silpat onto a try and bake at 150°C low fan.
  • Turn 2-3 times through the process, being careful not to take off the coating once it gets thick and starts to take colour.
  • Once an even golden brown colour is reached remove and cool.
  • Break apart as they are cooling so they don’t all stick together.

Compressed vanilla cherries:

  • Mix the sugar and the vanilla together to disperse the seeds through the sugar.
  • Mix the cherries through.
  • Place in a vac pack bag and ensure cherries are all flat not on top of each other.
  • Vac pack until completely tight.
  • Reserve in the fridge. 

Cherry sorbet:

  • Mix all the ingredients together, hand blend to combine the vanilla.
  • Pour into a paco jet, and freeze at -21°C.
  • Paco jet as required.

Jasmin foam:

  • Boil the milk, add the tea and infuse for 3 minutes.
  • Remove the infusion and squeeze lightly.
  • Add the sugar, with the pro espuma and hand blend until smooth.
  • Mix in the cream.
  • Place in a siphon gun add one gas and shake.
  • Reserve in the fridge.

Recipe: Simon Jenkins
Website: https://www.snjpatisserie.co.uk/

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