Rice Kheer White Chocolate Mousse With Apricots Keya Piri Piri Compote
Blend the Kheer, double cream and rasmalai sauce.
Mix the melted gelatine to the kheer mixture.
Make meringue with 10 grams of sugar and egg white.
Fold the meringue into the kheer mixture.
Fill the wet moulds and freeze it.
With the apricots cut into quarters and make compote with Keya PIPI PIRI
Serve the Kheer frozen on top of the apricots
Place the cream rosette with mint leaf and sprinkle the pistachio flakes.
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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