Rice Kheer White Chocolate Mousse With Apricots Keya Piri Piri Compote

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The magic ingredient

Preparation

1

Blend the Kheer, double cream and rasmalai sauce.

2

Melt gelatine.

3

Mix the melted gelatine to the kheer mixture.

4

Make meringue with 10 grams of sugar and egg white.

5

Fold the meringue into the kheer mixture.

6

Fill the wet moulds and freeze it.

7

With the apricots cut into quarters and make compote with Keya PIPI PIRI

8

Serve the Kheer frozen on top of the apricots

9

Place the cream rosette with mint leaf and sprinkle the pistachio flakes.

Ingredients:

  • Rice Kheer 40 Grams
  • Double Cream 30 Grams
  • Rasmalai Sauce 20 Grams
  • White Chocganache 30 Grams
  • Agar Agar 2 Grams
  • Chocolate Rice Crispies 30 GRAMS
  • Apricot 20 Grams
  • Keya Piri Piri 3 Grams
  • Honey 10 Grams
  • Mixed Spice 1 Grams
  • White Chocolate 5 Grams
  • Mint Leaf 1 Spring

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