Creamy vanilla rice mousse with mango sauce and chocolate topping

Chocolate, fruit and a creamy mousse - what a spectacular combination.

Serves: 4
Difficulty: easy
Prep time: 5 - 10 minutes
Cooking time: 60 minutes

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Ingredients

Rice mousse
125 ml (½ cup) Spekko Royal Umbrella Jasmine Rice
250 ml (1 cup) water
125 ml (1/2 cup) full cream milk
125 ml (1/2 cup) cream
30 g sugar
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla essence)
1 gelatine leaf, soaked in cold water
125 ml (1/2 cup) creame fraiche (full cream cottage cheese can be substituted)
80 ml double cream, semi whipped
bowl of ice to cool

Mango sauce
125 ml (1/2 cup) water
200 g castor sugar
410 g can ripe mango in syrup, drained and sliced
pinch of ground ginger
lemon juice

Chocolate topping
300 g plain chocolate

Garnish
mango cubes
mint leaves
icing sugar for dusting

Method

First make the mousse. Bring a pan of water to the boil and add the rice. Simmer for exactly ten minutes, drain and set aside.
In a clean pan add the milk, cream, sugar, seeds from the vanilla pod (or vanilla essence) and the rice and bring to the boil. Turn down and simmer gently until the milk starts to coat the rice.
Taste the rice to ensure it is thoroughly cooked. If it\’s still a little underdone, add more milk and cook until soft. Once ready, remove from the heat and add the softened gelatine, stirring well to dissolve.
Transfer the mix into a metal bowl and place over another bowl filled with ice and stir continuously to cool and thicken the mix. When thick add the creame fraiche and the semi-whipped cream and gently fold together until completely combined.
Place four mousse rings (approximately 3.5cm x 7cm) on to a baking sheet. Spoon in the rice mix, lightly levelling the top, and chill for two to three hours. Or divide mouse into equal portions on cling wrap and shape into round log.
To make the mango sauce, boil the water and sugar in a pan and then simmer for 15 minutes. Add the mango and cook slowly until tender. Take the pan off the heat and add the ginger. Blend and pass through a fine sieve. Stir in the lemon juice and chill.
To serve, place the mousses on individual plates. Pour sauce around. Grind chocolate over the top.
Garnish with fresh mango, mint and dust with icing sugar.

From the Spekko kitchen

Spekko Saman White Rice can be used instead of the Jasmine. It is a sticky rice and suited for use in desserts.
Instead of the canned mango, use fresh mango instead.