Time to rest

For 4 people

24 g of Caffè Sicilia citron marmalade
120 g of green tea jelly
200 g of cooked Venere black rice
100 g of jasmine jelly
16 g of sautéed Venere black rice

Green tea jelly
125 g of water
25 g of sugar
62 g of wheat starch
3 g of green tea powder (Matcha)

For the Venere black rice
200 g of Venere black rice
700 g of water for cooking
7 g of whole sea salt
10 g of Furgintini extra virgin oil
80 g of Caffè Sicilia Noto almond cream

For the jasmine jelly
125 g of water
30 g of jasmine syrup
5 g of apricot blossom water
5 g of wheat starch

Green tea jelly
Dissolve the green tea powder completely in water at room temperature. Add the other ingredients and mix thoroughly while cold. Heat over a medium heat, stirring all the time, and boil. Keep stirring, take off the heat and pour into a container immersed in water and ice. Stir frequently to avoid the formation of a film on the top. When cooled to 30°C, place the covered container in the fridge for at least three hours.

For the Venere black rice
Cook the rice in boiling water until still firm. Drain off the cooking water and place it in a pan on a low heat to keep it hot. Pour the extra virgin oil into an aluminium sauté pan and warm it. Add the drained rice and coat it in the oil, without frying. Continue cooking the rice over a quite high heat, adding a ladle of the warm cooking water every now and then. Add the almond cream and stir, leaving the liquid to reduce but not too much. Cool as quickly as possible, taking the rice out of the pan and placing it in a cold place. Stir occasionally.

For the jasmine jelly
Mix the other ingredients and mix thoroughly while cold. Heat over a medium heat, stirring all the time, and boil. Keep stirring, take off the heat and pour into a container immersed in water and ice. Stir frequently to avoid the formation of a film on the top. When cooled to 30°C, place the covered container in the fridge for at least three hours.

Garnish
Place 6 g of Caffè Sicilia citron marmalade in the bottom of glass or another tall, slender container and place 30 of green tea jelly on top of it. Cover it with 50 g of rice and then add 20 g of jasmine jelly. Decorate with 3 g of sautéed rice on the candid jelly.