Rice milk pudding with cocoa and raspberry biscuit gelatine
- 800ml Alce Nero rice milk
- 4 egg yolks
- 150g Alce Nero light brown cane sugar
- 1 vanilla pod
- 20g gelatine sheets
- 500g raspberries
- 10 Alce Nero cocoa biscuits with chocolate chips
Soak the gelatine in cold water separately - you will need 10g for the pudding and 10g for the raspberry gelatine. Use a mixer to blend the raspberries together with 50g of light brown cane sugar, taken from the total. Bring the blended mixture to the boil over a low heat, then add 10g of strained gelatine and stir until it has completely dissolved. Divide the mixture into 5-6 teacups and put them in the fridge to cool. Use an electric whisk to beat the egg yolks together with the sugar, then add the warm rice milk and the seeds from inside the vanilla pod. Cook the cream over a mid-low heat for 8-10 minutes until it coats the spoon. Strain the rest of the gelatine and add it to the cream, stirring it in. Let it cool. Set aside 150g of the cream. Pour in the rest over the gelatine, which has set by this point, and place in the fridge to set for at least another 4 hours. Blend the biscuits and mix them into the 150ml of cream, then form a layer on the clotted cream.
When you are about to serve, quickly put the cups in hot water, shaking them gently, then turn them out and serve the puddings, adding fresh raspberries and mint leaves as garnish.