Antonio Bachour - Here is a super fresh recipe, a tropical verrine !!

I hope you
enjoy!!
Coconut Rice Pudding with Lime Cremeux, Coconut Whipped Panna Cotta, Tropical Fruit
and Passion Foam Verrines Yields 15 servings
Coconut Rice Pudding 224 g whole milk 224 g unsweetened coconut milk 1 vanilla
bean, split &
scraped 1 cinnamon stick ½ teaspoon salt 1/2 cup jasmine rice,
rinsed 3 times 1/4 cup plus 2 tbsp sugar 224 heavy cream, whipped to medium peaks
Zest of 1 lime
In a heavy bottomed pot, bring milk, coconut milk, vanilla, cinnamon and salt to
a simmer.
Add rice and cook over low heat, stirring often, for about 12 minutes. Stir in
sugar and continue to cook for another minute.
Turn off heat, transfer rice to a medium bowl, and cool to room temperature. Fold
in cream and zest until smooth.
Mango Gelee 400 g Mango puree 40 g sugar 10 g silver gelatin Sheet Mix mango
purée and sugar and bring to simmer , add the drained gelatin .
Let Cool down at room temperature.
Coconut Whipped Panna Cotta 5 gr silver gelatin sheet 100 gr coconut puree 25 gr
sugar 175 gr White chocolate 200 gr heavy cream 2 tbsp Malibu rum
Soak gelatin in ice water until softened;
squeeze out excess water and set aside. Bring coconut puree and sugar to a boil in
a small pot.
Add gelatin and stir to dissolve. Pour over chocolate and whisk until smooth.
Add cream and Malibu rum and process with a hand blender to emulsify.
Tropical Fruit ½ pineapple, peeled & diced 1 mango, peeled &
diced 3 kiwis, peeled & diced Stir to combine all fruits in a small bowl and
refrigerate until ready to use.
Passion Fruit Foam 336 gr passion fruit puree 112 gr granulated sugar 7 gr
Versawhip 3 gr xanthan gum
Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment
and whip until light and fluffy.
Assembly Pour rice pudding into verrine a little less than halfway full and tap
lightly to settle.
Pipe a layer of lime mango jelly and top with a spoonful of Tropical Fruit. Pipe
coconut whipped panna cotta and finish with Passion Fruit Foam.