Mango sticky rice with coconut ice cream
Ingredients for rice (4 servings)
sticky rice 200 g
water 260 ml
coconut milk 20 ml
sesame for decoration
Ingredients for ice cream (4 servings)
5 egg yolks
5 egg whites
sugar 200 g
coconut cream 250 ml
cream 36% 500 ml
Pour rice with water and leave for the night to rinse out the starch. Then pour the rice over with fresh water and cook for 40 minutes.
Boil coconut milk with a little salt, strain the rice and put it in a bowl. Then pour boiled coconut milk on it.
Peel and cut the mango into wide slices. Remember to choose only ripe fruit.
Beat the yolks with sugar to a uniform mass, then add the coconut milk and mix.
Beat egg whites separately for stiff foam with cream.
Place all ingredients in a mixing bowl and beat at low speed with a whisk. Slowly add liquid nitrogen.
Put a portion of rice in a bowl, put a few slices of mango on it and add coconut ice cream. Enjoy your meal!