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 APRICOTAPRICOT MANGO
 COCONUT STICKY RICE

Apricot Floating Island

Apricot Sunny Side-up

Apricot Tatin 

Apricot Sticky Rice
  
| The RICE | Apricot Compote  &  Sorbet | Extras |
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 The RICE

     INGREDIENTS

-          3 cups sweet rice

-          ½ cup Sugar

-          2 ½ cup Coconut Milk

-     1 tbsp Salt

 

 

     MISE EN PLACE

Soake for a day in cold water

Combine coconut milk, sugar and salt and reserve 

 
     TO MAKE

Steam the rice in a cheese cloth until cook (10 to 12 minutes) and take off

Warm up the milk to dissolve the sugar

Mix together with the rice in abowl, add the salt and cover until needed

Keep warm on top of oven during service

This needs to be repeated every 30 to 40 minutes

This means “don’t make more than needed”

 
 APRICOT COMPOTE 

-          2 kg Apricot  (keep the pits)

-          250 gm sugar

-          ½ cup white sweet wine

-          1 vanilla beans

-   1 orange slice

 

Cut the apricot into 4 pieces

Place them in the pot with the other ingredients

Let macerate while breaking the pits to free the almond inside

Tight the broken pits into a cheese cloth and cover it with the apricot

Cover /seal the pot with plastic wrap (for pressure cooking)

Slowly bring to the boil, shaking the pot time to time, let simmer for 2 minutes and turn off the flame.

Let cool without uncovering.

 
 STONE FRUIT SORBET  

   - STONE FRUIT puree

   - Cooking syrup of stone fruits

 

Combine fresh puree with cooking syrup.

Rectify sweetness as necessary

Freeze in ice cream maker

 
   EXTRA 

 Crispy Rice

Caramelize in a pan with butter and sugar until golden brown and crisp

  and
 

-          BAMBOO LEAF

-          Reduced coconut milk

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with APRICOT COMPOTE , STONE FRUITSORBET
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