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.