John Myers
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Dessert: Rice Ice Cream with Plum Wine Sauce
The perfect dessert: rice ice cream with plum wine sauce recipe with a picture and simple step-by-step instructions.
the ice
- 100 g Cooked rice – should be quite soft
- 1 piece Free chicken egg
- 50 g Powdered sugar
- 100 ml Cream
- 1 piece Vanilla pod scraped out
the sauce
- 500 g Fresh plums
- 3 tablespoon Powdered sugar
- 2 tablespoon Lemon juice
- 4 cl Palatine wine
the ice
- Separate the egg and beat the egg whites into snow.
- Finely puree soft, cooked rice with egg yolk, sugar, the vanilla pulp and approx. 20 ml of liquid cream.
- Beat the rest of the cream and pull it into the rice mixture together with the egg whites.
- Pour into a bowl – unfortunately I don’t have an ice cream machine – and off with it in the freezer.
the sauce
- Stone the plums, put one on its side, cut the rest into pieces and mix with the powdered sugar. Cook for about 10 minutes until soft.
- Let cool down and strain the cooked fruits through a sieve. Mix with lemon juice and plum wine.
serving
- Take the ice cream out of the freezer about half an hour before serving.
- Approx. Place 4 tablespoons of the sauce on a plate, use the ice cream scoop to cut off two scoops of ice cream and place on the saucepan. Cut the last plum into wedges and garnish the ice cream with it.
- When I found this dessert at the Japanese restaurant, I was really skeptical. But I have to admit, there is something about it. My attempt to imitate it didn’t turn out to be such that I had to dispose of everything – no – it really tasted good. ;-O
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