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!
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
1 cup (250 mL) blueberries
¼ cup (60 mL) sugar
¼ cup (60 mL) lemon juice
1 package (27 g) sesame snaps, crushed
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.