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Crunchy Black Rice with Green vegetables and Brazil nut milk

 

Serves 4 

 

Black rice:

 

  • Sweat the onion in the olive oil. Add the rice and the white wine.

  • After the wine has boiled away, add the vegetable stock gradually and the saffron and cook for about 30 minutes or until is cooked al dente.

  • On a frying pan with olive oil put the garlic and sauté. Add the rice and fried til became crispy.

 

Brazil nut milk:

 

  • Mix the brazil nut with the water on a blender.

  • Strain of with a thin chinois.

  • Season with a little bit of salt and reserve.

 

Green Vegetables:

 

  • Cut the leek around 5 cm and after cut in the middle.

  • Cut the green bell pepper shaped diamond.

  • Clean the asparagus and cut it with around 5 cm

  • Sliced the snow pea in strips of 1 cm.

  • On a hot sauce pan with olive oil lightly toast the leek, green bell pepper, asparagus and the snow pea. Reserve.

  • Blanch the broccolis and sauté with a little bit of olive oil. Reserve.

  • Open the scallion in the middle and sliced it around 0,2 mm.

  • Sliced the celery with a mandolin. They should be around 0,2 mm of thickness.

  • Put them on a bowl with water and ice, so they are slightly curled.

 

Plating:

 

  • On a flat dish, arrange the black rice in the middle and the vegetables on the top of the rice.

  • Add the brazil nut milk around the rice. 

Ingredients:

 

 

Black rice:

  • 200 g of black rice

  • 1 litter of vegetable stock

  • 1 g of saffron

  • 100 ml of white wine

  • 50 g of minced onion

  • 5 g of minced garlic

  • 50 ml of olive oil

  • Salt

  • Black pepper

 

Brazil nut milk:

  • 100 g of Brazil nut

  • 300 ml of water

 

Green Vegetables:

  • 8 units of aspargus

  • 1 green Bell pepper

  • 100 g of snow pea

  • 100 g of leek (only the white part)

  • 100 g of broccoli

  • 50 g of celery

  • 50 g of scallion

Priprioca Milk pudding with lime ravioli and ouro banana 

 

 

10 portions

 

 

 

Caramel priprioca:

 

  • Make a caramel with sugar to about 142°C and add the essence of priprioca and water.

 

 

Priprioca pudding:

 

  • Heat the milk and the single cream (do not let it boil).

  • Beat the yolks with the sugar until the mixture is pale yellow.

  • Hydrate the gelatin sheets and dissolve them, in the previously heated milk.

  • Slowly mix the milk with the yolks and strain.

  • Line the bottom of a 30 ml sphere silicone moulds with caramel. Pour the pudding liquid over the caramel.

  • Steam in a 90°C oven for 10 to 12 minutes. 

 

 

Crème patissiere:

 

  • Mix the egg yolks, sugar and flour in a bowl.

  • Boil the milk.

  • Slowly add the milk to yolks to temper.

  • Strain the mixture and cook over low heat, stirring constantly for about 5 minutes.

  • Remove from heat, transfer to a bowl on a cold water bath cream and cover with a plastic film, leaving it leaning over the surface of the cream so that it does not form crust.

 

 

Ravioli lemon and ouro banana:

 

  • Boil all ingredients except the gelatin and bananas.

  • Add to gelatin.

  • Pour the gelatin over a pan, leaving her with a thickness of about 2mm.

  • Cut the gelatin with the aid of a ring round 5cm diameter.

  • Assemble the ravioli as follows: 

 

                        • A layer of gelatin
                        • A drop of cream Patissiere
                        • 3 sliced banana
                        • Another layer of gelatin

 

 

Sugar syrup for the confit of lemon zest:

 

  • Boil the ingredients until sugar dissolves.

 

 

julienne zest of lemon confit:

 

  • Blanch the zest of lemon in boiling water and cool quickly in ice water. Do this procedure 3 times.

  • Heat the sugar syrup and add the blanched zest.

 

 

Ingredients:

 

Caramel priprioca:

• 320g sugar

• 80ml of water
• 20ml of essence of priprioca 

 

Priprioca pudding:

  • 80 g pasteurized yolks

  • 60 g sugar

  • 250 ml single cream

  • 250 ml milk

  • 2 gelatin sheets

 

Crème patissiere:

• 200ml milk
• 8g of wheat flour
• 40g sugar
• 40g of pasteurized yolk of an egg
 

Ravioli lemon and ouro banana:

• 175g sugar
• 175ml water
• 100ml of lemon juice
• 2g of agar-agar
• 20g of gelatin
• Ouro banana finely sliced into slivers
 

Sugar syrup for the confit of lemon zest:

• 500ml water
• 500g sugar
 

White kikurage mushroom:
  • One unit of kikurage mushroom.

  • Rehydrate the mushroom in the water overnight.

  • Cook them in 500 ml water and add 500 g sugar.

 

 

Assemblage:

 

  • With the aid of a piping bag, finish the raviolis with a drop of crème pâtissière and two lemon zests.

  • Brush the tips of the kikaruge with a dash of powdered gold.

  • Place the pudding at the left side of a 25 cm x 10 cm slate.

  • At the centre of the slate, place the ravioli and, at the right side, place one kikurage mushroom.

  • Finish the assembly with a dash of priprioca caramel across the plate. 

 

 

© 2014 by B2B Conceptions London Ltd.

Tel +44 (0)20 81 231 331

30th Floor, 40 Bank Street, Canary Wharf London E14 5NR 

 

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