← All recipes

🍰 Creamy Rice Pudding Mousse with Crispy Mini Bananas

850 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 500 ml milk
• 125 g risotto rice
• 1 tbsp rapeseed oil
• 110 g sugar
• 150 ml whipping cream
• 5 leaves gelatin
• 2 tbsp orange juice
• 30 g pine nuts
• 30 white chocolates
• 1 bunch mint
• 30 ml rapeseed oil (, cold pressed)
• 50 ml mango nectar (, alternatively orange juice)
• 200 g brioche
• 6 baby bananas
• 2 tbsp flour
• 2 eggs (S)
• 1 l rapeseed oil (for frying)

Instructions

1. 1. Preheat the oven to 120 degrees Celsius.
2. 2. Split the vanilla pod lengthwise and scrape out the seeds.
3. 3. Bring the milk to a boil together with the vanilla seeds and the empty pod in a pot.
4. 4. Remove the vanilla pod from the milk.
5. 5. Put the rice in a pot and sauté it briefly in rapeseed oil.
6. 6. Deglaze the rice with the hot vanilla milk.
7. 7. Add the sugar and bring the mixture to a boil briefly.
8. 8. Place the pot with the lid in the oven and bake the rice for 20 minutes.
9. 9. Stir the rice occasionally during baking until it is al dente.
10. 10. Take the pot out of the oven and let the rice cool down completely.
11. 11. Line a terrine mold with plastic wrap.
12. 12. Whip the cream until stiff and keep it cold.
13. 13. Soak the gelatin in cold water according to package instructions.
14. 14. Squeeze the gelatin and dissolve it in hot liquid.
15. 15. Mix the dissolved gelatin with the cooled rice.
16. 16. Gently fold the whipped cream into the rice.
17. 17. Fill the mousse into the prepared mold and place it in the refrigerator to set.
18. 18. Roast the pine nuts in a pan without fat until golden brown.
19. 19. Let the pine nuts cool down.
20. 20. Grate the chocolate finely.
21. 21. Pick the mint leaves off the stems.
22. 22. Chop the mint leaves roughly.
23. 23. Puree the pine nuts, chocolate, mint, rapeseed oil, and mango nectar into a pesto.
24. 24. Grind the brioche bread into fine crumbs in a food processor.
25. 25. Peel the mini bananas and halve them lengthwise.
26. 26. Coat the banana halves in the brioche crumbs.
27. 27. Dip the bananas into the beaten eggs.
28. 28. Coat the bananas again in the brioche crumbs.
29. 29. Fry the bananas in 180-degree hot rapeseed oil for 1 to 2 minutes until golden brown.
30. 30. Remove the bananas from the pan and let them drain on kitchen paper.
31. 31. Unmold the rice pudding mousse.
32. 32. Place the mousse on a plate.
33. 33. Add the baked bananas and the pesto.
34. 34. Garnish the dish with the remaining mint leaves.

Nutrition per serving

• kcal: 850
• Protein: 12 g · Fett/Fat: 45 g · Carbs: 95 g