A refined reinterpretation of a traditional sweet, the rice cake, with bright and romantic colors, a delicious idea that is light and crisp.

An elegant reinterpretation of the traditional rice cake, symbol of the confectionery tradition of Versilia: Creamy rice cake, strawberry, rhubarb and green apple, a recipe designed by the Michelin-starred chef Valentino Cassanelli of Lux Lucis, the restaurant located in the hotel Principe Forte dei Marmi.

Ingredients for four people

For the cooked rhubarb

For the fermented strawberry

For the creamy rice cake

For the rhubarb chips

For kefir chips

For the green apple and coffee sorbet

For the kefir crumble

Procedure

For the cooked rhubarb

Make a syrup from the sugars and rhubarb juice and then vacuum-pack the rhubarb sticks, 20 g each. Cook at 65°C for 35 minutes and allow to cool. Pour everything into a saucepan and caramelize the rhubarb over high heat.

For the creamy rice cake

Caramelize sugar and add cream, anise and vanilla, bring to a boil and add rice. Cook slowly for 20 minutes, remove spices and whisk. Add the egg yolks whipped with sugar and bring to 82°C, add the isinglass and white chocolate while cooling. Allow to stabilize for 7 hours, then whip with a whisk.

For the rhubarb chips

Mix ingredients and dry at 63°C for 3 hours.

For kefir chips

Mix ingredients and dry at 63°C for 3 hours.

For the green apple and coffee sorbet

Bring water to a boil with the sugar and glucose. Allow the coffee to infuse for 15 minutes, then strain and allow to cool. Combine the syrup with the apple juice and blast chill to -18, pacojet as needed.

Veneer

Three units are created, positioned as a triangle on the plate. On the first, a base of kefir crumble, with green apple and coffee sorbet on top, finished with rhubarb chips. The second, consists of creamy rice cake, cooked rhubarb and kefir chips. For the third, a serving of creamy rice cake covered with slices of the fermented strawberry and finished with rhubarb chips and kefir.