Rice Mousse with Cherry Compote

Soak the gelatine leaves in a little cold water for five minutes, remove, squeeze a little and melt in a bain-marie with a soup spoon of hot water, whisking over low heat.

Preheat the oven to 200 °C.

Bring the long grain rice to boil in cold water, remove from the stove, cool. Put the blanched long-grain rice into an ovenproof dish, add milk and bring to the boil, add the vanilla pod (1) and cook the long-grain rice in the heated oven for twenty minutes with the lid closed.

Remove from the heat, cool, remove the vanilla pod.

Mix the yolks with the sugar and the dissolved gelatine in a bowl, add the long-grain rice, cool completely and then fold in the whipped cream.

Stir the stoned cherries with the orange and lime juice, the vanilla pod (2) and the sugar in a bowl, bring to the boil and soften at low temperature for about four minutes. Remove the vanilla stem and finely grind the compote. Pour back into the bowl, add the whole cherries and simmer gently for two minutes.

Arrange the compote on a plate with a unit of rice mousse.

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