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Parmesan rice cream with red beetroot sauce

Andrea Berton

160 g of blended and finely sieved rice
400 g of cold water
6 g of Maldon salt
70 g of Grana Padano
10 g of extra virgin olive oil

Red beetroot sauce
200 g of meat mayonnaise
70 g of reduced beetroot juice
3 g of Maldon salt

Fried beetroot skin
3 large beetroots


Mix the ground rice with the water and Maldon salt and place in a pan. Cook for 10 minutes, take off the heat and stir in Grana Padano and oil.
Pour the cream into a 10 cm x 5 cm mould and chill. Cut the rice into cubes (2.5 cm x 2.5 cm) and fry gently in a non-stick pan.

Red beetroot sauce
Mix the ingredients thoroughly in a suitable container.

Fried beetroot skin
Wrap the turnips in the foil and cook at 150 °C for 5 hours.
Scoop the pulp out with a spoon and leave the "skin" to dry in the oven at 60 °C for 6 hours.
Fry the skin in seed oil at 190 °C and leave to dry thoroughly.

Place the beetroot sauce on the plate, followed by fried rice cubes and topped with fried red beetroot skin.