Coconut rice, cashew, cherry, Jasmine Blossom

Coconut lime rice:

• 75g Arborio risotto rice  
• 265g Boiron coconut puree 
• 1/2no. lime zest, peeled  
• 265g whole milk 
• 75g whipping cream  
• 15g caster sugar 
• 20g lime juice  
• 25g black rice   

Candied cashews:

• 30g whole peeled blanched cashews cut into halves length ways
• 30g egg whites
• 30 caster sugar

Compressed vanilla cherries:

• 12no. fresh red cherries
• 20g caster sugar
• 1/2no. vanilla pod seeds only

Cherry sorbet:

• 375g red cherry "griotte' puree
• 55g caster sugar
• ½no. vanilla pod, seeds only
• ½no. lemon juiced

Jasmin foam:

• 225g whole milk
• 2.5g Jasmin loose tea, wrapped in a muslin cloth
• 20g caster sugar
• 25g whipping cream
• 35g sos pro espuma cold

Décor:

• Jasmine Blossom
• chopped candied cashews
• candied cashew halves

Coconut lime rice:

• Place the coconut puree, milk, cream, into a pan heat lightly, then add the  lime zest pour into a gastro tray mix well.
• Add the rice.
• Cover with foil and place in the oven at 140°C 5% full fan for approx. 45 minutes or until just cooked.
• Remove from the oven add the lime juice and sugar remove the zest then rest covered until cool. 
• Then cook the black rice in water for 35 minutes or until tender and refresh immediately. Mix through the coconut rice. 

Candied cashews:

• Place egg whites and sugar into a bowl and whisk lightly.
• Add the nuts and mix well.
• Place on a silpat onto a try and bake at 150°C low fan.
• Turn 2-3 times through the process, being careful not to take off the coating once it gets thick and starts to take colour.
• Once an even golden brown colour is reached remove and cool.
• Break apart as they are cooling so they don’t all stick together.

Compressed vanilla cherries:

• Mix the sugar and the vanilla together to disperse the seeds through the sugar.
• Mix the cherries through.
• Place in a vac pack bag and ensure cherries are all flat not on top of each other.
• Vac pack until completely tight.
• Reserve in the fridge. 

Cherry sorbet:

• Mix all the ingredients together, hand blend to combine the vanilla.
• Pour into a paco jet, and freeze at -21°C.
• Paco jet as required.

Jasmin foam:

• Boil the milk, add the tea and infuse for 3 minutes.
• Remove the infusion and squeeze lightly.
• Add the sugar, with the pro espuma and hand blend until smooth.
• Mix in the cream.
• Place in a siphon gun add one gas and shake.
• Reserve in the fridge.

Recipe: Simon Jenkins
Website: https://www.snjpatisserie.co.uk/