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Delicious Black Rice Panna Cotta Recipe

  • September 11, 2020
  • 2 minute read
  • divine.ca
Panna Cotta
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Irresistibly gorgeous and a snap to make, this version of panna cotta (Italian for cooked cream) is a little different than the traditional recipe. The addition of pureed black rice enhances the texture, which is perfectly complemented by a blueberry coulis, a dollop of whipped cream, fresh berries and some crunchy sesame snaps. An easy, impressive, delicious and gluten-free dessert to try!

Ingredients:

1½ cup (375 mL)                       Black Rice

1 can (400 mL)                          light coconut milk

½ cup (125 mL)                         granulated sugar

2 tbsp (30 mL)                           gelatin

1½ cups (375 mL)                      35% whipping cream, divided

Blueberry Coulis:

1 cup (250 mL)                          blueberries

¼ cup (60 mL)                           sugar

¼ cup (60 mL)                           lemon juice

Garnish:

Fresh berries

1 package (27 g)                       sesame snaps, crushed

Directions:

In a small saucepan, combine 1½ cups (375 mL) water, rice, coconut milk and sugar. Bring to a boil; cover and reduce to simmer for 1 hour until rice grains have split. Mixture will be soupy.

Meanwhile, sprinkle gelatin evenly over ½ cup (125 mL) water in a wide shallow bowl; let sit 5-10 minutes then stir into cooked rice.

Pour hot rice mixture into a high-speed blender and blend to a fine purée. Strain through a sieve into a large bowl; working thickened mixture through with a rubber spatula.

Whip cream to firm peaks, remove and set aside 1 cup for serving. Fold remaining cream gently into rice purée. Pour about ½ cup (125 mL) portions into 8 jars or glasses and chill for 4 hours or overnight.

For the blueberry coulis, simmer blueberries, sugar and lemon juice in a small saucepan breaking up berries into a sauce; about 8-10 minutes. Let cool.

To serve, top each panna cotta with blueberry sauce, dollop of whipped cream, berries and crushed sesame snaps.

Makes about 8 (1/2 cup/125 mL) servings

Recipe provided by Rice Info.

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