SWEET RECIPES
Rosa Puro Vignola’s ingot cake
Leave everyone speechless with a dessert as simple as the irresistible pink version of the rice ingot, much loved by foodies of all ages.
Difficulty: Medium
Preparation: 75 min
Cooking: 10 min
Doses: 4 people
Cost: Low
To best enhance the delicate pink of the dessert, it can be served with dark chocolate chips or by brushing the plate with melted fondant.
Difficulty: Medium
Preparation: 75 min
Cooking: 10 min
Doses: 4 people
Cost: Low
To best enhance the delicate pink of the dessert, it can be served with dark chocolate chips or by brushing the plate with melted fondant.
Ingredients
Rosa Puro Rice 240g
UHT milk 500g
Orange peel 1
Lemon peel 1
Lemon juice 10ml
Dry biscuits 400g
Butter 200g
For the icing:
Glucose 75g
Water 25g
Castor sugar 75g
White chocolate 75g
Pink rice becomes pure delicacy.
- Cook the pink rice in the milk with the orange and lemon peels for about 10 min. Sieve the rice, keeping aside 50g of cooking milk (which will have turned pink) and will be used for the icing, then fill the mould ingot.
- To create the cake base, whisk the dry biscuits with butter.
- For the icing, combine the 50g of pink milk kept aside with glucose, water and caster sugar. Bring the temperature to 27° (with the help of a thermometer), add the white chocolate and then frost the whole rice ingot.
Pink rice becomes pure delicacy.
- Cook the pink rice in the milk with the orange and lemon peels for about 10 min. Sieve the rice, keeping aside 50g of cooking milk (which will have turned pink) and will be used for the icing, then fill the mould ingot.
- To create the cake base, whisk the dry biscuits with butter.
- For the icing, combine the 50g of pink milk kept aside with glucose, water and caster sugar. Bring the temperature to 27° (with the help of a thermometer), add the white chocolate and then frost the whole rice ingot.
