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“Picnic at Mormors” Rødgrød med fløde jelly & icecream
Recipe by Alex Crisp
Try this “Picnic at Mormors” Rødgrød med fløde jelly & icecream
- Steps
- Ingredients
Ingredients
Icecream
Rhubarb Jelly
Strawberry puffed rice
Hibiscus syrup
To Serve
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Steps
- Pre-chill the ice cream machine.
- To prepare the Ice Cream, whisk egg with sugar in a stand mixer for 3 minutes on medium-high speed until pale and creamy. Add cream, milk and vanilla. Continue to mix until combined.
- Pour into ice cream machine and churn until soft-serve consistency. Place into 7cm silicone ring moulds or a suitable container and place in the freezer for at least 1 hour or until serving.
- For the Rhubarb Jelly, put rhubarb through a juicer to produce at least 150ml of juice.
- In a small bowl, bloom powdered gelatine in 2 tablspoons of water.
- Make a simple syrup by dissolving sugar into 50g water in a small saucepan, on medium heat. Remove from heat when sugar is dissolved. Strain 150ml of rhubarb juice to the simple syrup.
- Add bloomed gelatine to warm rhubarb mix and stir well to cool the mixture – it should be no warmer than 55°C. Strain mixture through a sieve then pour into two shallow serving bowls, 15cm in diameter. Refridgerate for at least 1 hour or until serving.
- For the Puffed Wild Rice, heat oil in a small saucepan, to 185°C.
- Using a small sieve, gently lower the rice into the hot oil. When the rice has puffed, approximately 1 minute, remove with the seive. If it does not puff the first time, re-heat the oil and try again with more rice. Drain rice on paper towels.
- Meanwhile, add crushed strawberries with salt and sugar to a small bowl. When rice has cooled, add 2 tablespoons to the strawberries and toss to combine. Set aside for serving
- For the Hibiscus Syrup, heat water with hibiscus jam in microwave for 30 seconds.
- Remove, stir until smooth and allow to cool. Add a pinch of salt and sugar to taste
- To assemble, choose one of the jelly bowls to hide the almond in. Poke almond into the jelly so that it is full immersed by the jelly
- Place ice cream portion onto the jelly. Scatter puffed rice, flowers and berries on top of the dessert. Make a small indent in the Ice-cream and fill with hibiscus syrup just before serving
