TIME OF A REST

 

INGREDIENTS:

Green tea jelly:

3 gr. powdered green tea (matcha)

125 ml. water

25 gr. granulated sugar

62 gr. starch grains

 

Jasmine jelly:

5 gr. apricot flower syrup

125 ml. water

30 gr. jasmine syrup

12 gr. starch grains

 

Creamed black rice:

200 gr. Venere black rice

700 ml. water for cooking

7 gr. rock salt

10 ml. Furgintini extra virgin olive oil

80 gr. cream of almonds

 

Others:

24 gr. lemon marmalade

200 gr. creamed Venere black rice

120 gr. green tea jelly

100 gr. jasmine jelly

16 gr. Venere black rice, sautéed

 

PREPARATION:

 

Green tea jelly: Carefully dissolve the powdered green tea in water at room temperature. Add the other ingredients and mix well while cold. Heat gradually, stirring all the time, until it boils. Remove from the heat but continue stirring and pour into a container submerged in iced water. Stir frequently to prevent a skin from forming. When the temperature comes down to 30ºC (86ºF), cover and chill in the refrigerator for 3 h.

 

Jasmine jelly: Mix all the ingredients and stir carefully while cold. Cook over a medium heat, stirring all the time. Remove from the heat but continue stirring and pour in a container submerged in iced water. Stir frequently to prevent a skin from forming. When the temperature comes down to 30ºC (86ºF), cover and chill in the refrigerator for 3 hours.

 

Rice: Cook the rice in boiling water until just "al dente". Drain, and retain the cooking water, keeping it warm over a low heat. Heat the rice in olive oil in an aluminium pan, stirring but without frying. Raise the heat slightly, and occasionally pour over spoonfuls of the cooking water, using a wooden spoon. Add the cream of almond and reduce the until the rice is creamy. Remove the rice from the pan and cool as fast as possible. Chill. Stir occasionally.

TO SERVE:

Place 6 gr. lemon marmalade in the bottom of a tall, narrow glass. Add 30 gr. green tea jelly and cover with 60gr. creamed rice. Top with 20 gr. jasmine jelly. Decorate with 3 gr. sautéed Venere rice.