Creamy but crunchy because made with rice, greedy because made with dark chocolate 70% (important source of polyphenols that help reduce blood sugar and blood pressure) but it's sugar free’ because sweetened with agave juice, a syrup extracted from the Agave Tequiliana Weber, succulent Mexican, from whose juice yields a natural sweetener that not only sweetens the 25% more white sugar and is also soluble in cold, but it has a low glycemic index which makes it ideal for diabetics. The recipe is that of ' black rice’ cinnamon who prepared my grandfather but reinterpreted in key light: no sugar so, semi-skimmed milk and cooking. The diced fresh fruit lightens the taste of cocoa and around a light caramel made a little honey, a little drop of water and pistachios.
Ingredients for 4 people:
- 150 grams of Carnaroli or Arborio rice
- 800 milliliters about semi-skimmed milk
- 130 grams of dark chocolate 70%
- 4 tablespoons of agave juice
- cinnamon powder as required
- fresh fruit (strawberries, Kiwi, Pineapple, Mango, fishing, Green Apple)
- 30 grams of chopped pistachios
- 2 tablespoons of honey with wildflowers Mielbio (or a Wildflower)
- cinnamon sticks and star anise to decorate
Put in a saucepan the milk, rice and juice of agave: bring to cooking over low heat and stirring frequently, because rice tends to ' stick’ on the bottom is. In case there appears that the liquid dries too, Add a little warm milk and then readjust the doses of agave juice. The rice will absorb the milk and the mixture be creamy, not liquid and not too dry. Meanwhile, chopped dark chocolate and fairies let me melt in a double boiler. Once the rice is cooked, Add the melted chocolate and mix well. Make it cool and put the ' black rice’ in a round pastry rings about 10 cm in diameter. You'll have to make a ' disco’ 2 centimeters tall rice: Let stand at room temperature. While rice warmer, prepare the diced fresh fruit: the size of the cubes must be very small, 2-3 mm, basically a ' brunoise '. In a non-stick frying pan put honey, a tablespoon of hot water, Pistachio and make Simmons all at medium heat, stirring constantly, until the water has evaporated and not to have formed a viscous emulsion but not too. When the rice has cooled, remove the cookie cutters, spread out around the diced fruit and around caramelized honey with lime. Decorated with cinnamon sticks and star anise.
THE PAIRING: Here we match it with our sugar free cake a nice Moscato D'Asti Docg the company Ceretto, by hints of honey and citrus with an acidity that makes it very pleasant.