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Mathilda’s gluten free rice pancakes with dark chocolate mousse and granadilla curd

Mathilda’s gluten free rice pancakes with dark chocolate mousse and granadilla curd

Mathilda Venter is a qualified chef who is now furthering her studies in the food sciences. She won the Spekko Celebrity Cook-Off Pop-Up event on 30 August in Cape Town.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    For the rice pancakes
    375 ml (1 ½ cups) cooked Spekko Saman White Rice (Prepare by cooking in milk with an added vanilla pod)
    190 ml (¾ cup) rice flour (make your own by grinding the rice in a coffee or spice grinder
    125 ml (½ cup) Xylitol substitute
    250 ml (1 cup) rice or almond milk (for a lactose free recipe)
    Pinch of salt
    1 vanilla pod
    2 eggs
    5 ml (1 tsp) baking powder
    Coconut oil for frying

    For the chocolate mousse
    125 g dark chocolate (90% cocoa)
    25 g butter
    75 g marshmallows
    500 ml (2 cups) cream, whipped

    For the granadilla curd
    125 ml (½ cup) granadilla pulp
    60 g butter
    125 ml (½ cup) Xylitol sugar substitute
    3 eggs, beaten
    1 lemon, juiced and zested

    For the garnish
    Cocoa powder
    Blueberries
    Fresh mint

Method

    1. First make the pancakes by mixing all the pancake ingredients in a food processor to make a runny batter.
    2. Fry in coconut oil until crisp and brown.
    3. Set aside.
    4. Melt the chocolate, butter and marshmallow in a double boiled. Cool and then add the whipped cream. Fill a piping bag with this mixture and then refrigerate.
    5. Make the granadilla paste by mixing the pulp, butter and Xylitol over medium heat. Stir until the Xylitol is dissolved.
    6. Take off heat. Stand for 3 minutes to cool down, then add the beaten eggs.
    7. Heat until thickened, add the lemon juice and zest, then cool in the fridge.
    8. To plate, layer the pancakes and fill alternatively with the chocolate mousse, granadilla paste and garnish with sifted cocoa, blueberries and mint leaves.