Rice cremino

Enrico Bartolini

METHOD

Make a very creamy cooked rice cream, pour into small moulds and freeze at -18 °C.

Add fruit or sauces to the cream if preferred.

After freezing the mixture, coat it quickly with melted cocoa butter to obtain a crunchy surface. Place the cremino in the fridge, so that the dessert becomes creamy from frozen, wrapped inside the crunchy cocoa butter coating.
Serve.

 

 

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