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Ingredients (serves 6)
2 cups (500ml) coconut cream
1 vanilla bean, split
3/4 cup (165g) caster sugar
1 cup (250ml) thin cream
4 gelatine leaves (see note)
1/2 cup (125ml) passionfruit juice (see tip), plus pulp of 2 passionfruit to garnish
1/2 cup (125ml) fresh orange juice
3 1/2 cups (875ml) milk
1/2 cup (110g) Golden Phoenix Jasmine Rice
Method
Place half the coconut cream, half the vanilla bean, 1/2 cup (110g) sugar and all the cream in a saucepan over low heat. Stir until sugar is dissolved, then set aside for 5 minutes. Meanwhile, soak 2 gelatine leaves in cold water for 5 minutes. Squeeze out and add to cream mixture, stirring until dissolved. Discard vanilla bean. Divide mixture among 6 serving glasses and refrigerate for about 3 hours until firm.
After mixture has chilled, soak remaining gelatine leaves in cold water for 5 minutes. Heat passionfruit and orange juices in a small pan over low heat until simmering. Drain gelatine leaves, add to pan and stir until dissolved. Set aside to cool, then pour passionfruit over cream mixture in glasses. Refrigerate for at least 3 hours or until set.
Meanwhile, place remaining coconut cream, vanilla bean and sugar in a saucepan with the milk and rice. Bring to a simmer over medium heat, then reduce heat to low and cook, uncovered, for 30-40 minutes, stirring occasionally, until rice is cooked and liquid is reduced.
Remove vanilla bean, transfer to a bowl, cover and chill.
To serve, spoon the coconut rice over the passionfruit jelly and top with passionfruit pulp.
Notes
From gourmet food stores. Always check packet for setting instructions.
Cook's tip: Place the flesh of 5-6 large passionfruit in a food processor and pulse for a few seconds to release the seeds. Strain juice and discard seeds.
Source
delicious. - February 2005, Page 133
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