CookEat Recipe
Date and Rice Cream Pudding
A chilled molded whipped-cream pudding with chopped dates and a small amount of cooked rice, finished with chopped nuts.
Method
Steps
Step 1
Bloom powdered gelatin in the cold water for 5–10 minutes, then warm gently until fully dissolved without boiling; cool until fluid but not setting.
Step 2
Chop dates finely and mix with cold cooked rice, powdered sugar and vanilla. Whip the 480 mL cold cream to soft peaks in a chilled bowl.
Step 3
Stir a small spoonful of cream into the dissolved gelatin, then fold the gelatin evenly through the remaining whipped cream. Fold in the date-rice mixture without crushing the whipped texture.
Step 4
Transfer to a clean 1 L mold, cover and refrigerate at or below 4 °C for at least four hours until set. Unmold onto a chilled plate; scatter optional chopped nuts and serve additional whipped cream separately if wanted.
Cooked it? Rate it.
Cooked 0 times