Milk Rice Mousse with Baked Mini Bananas

Ingredients

• 1 Vanilla bean
• 500 ml milk
• 125 g risotto rice
• 1 tbsp Rapeseed Oil
• 110 g sugar
• 150 ml whipping cream
• 5 sheets gelatin
• 2 tbsp Orange juice
• 30 g pine nuts
• 30 white chocolate pieces
• 1 bunch mint
• 30 ml cold-pressed rapeseed oil
• 50 ml mango nectar (or substitute with orange juice)
• 200 g braided dough
• 6 baby bananas
• 2 tbsp flour
• 2 Eggs
• 1 l rapeseed oil for baking

Instructions

1. 1.

   Mousse: Preheat the oven to 120°C. Split the vanilla bean, scrape out the seeds and combine both with the milk in a pot and bring to a boil. Remove the vanilla bean. Sauté the rice in a pan with rapeseed oil, then add the boiling vanilla milk. Add sugar, bring to a quick boil again, cover and bake for 20 minutes, stirring occasionally until firm yet tender. Take out of the oven, sweeten if needed, and let it cool completely. Line a terrine mold with cling film. Whip the cream stiffly and chill. Soak gelatin in plenty cold water according to package instructions, squeeze out excess liquid and dissolve in hot orange juice. Stir the gelatin into the cold rice milk, fold in the whipped cream. Pour the mixture into the mold, cover and refrigerate for at least 3 hours.

2. 2.

   Pesto: Toast pine nuts without oil until golden brown, then let cool. Grate the white chocolate finely. Strip mint leaves from stems, leaving a few for garnish, and roughly chop the rest. Blend together with pine nuts, chocolate, cold-pressed rapeseed oil and mango nectar to form a smooth pesto.

3. 3.

   Bananas: Pulse the braided dough in a food processor until fine crumbs. Peel and halve the bananas, dust them lightly with flour, dip each piece into beaten eggs, then roll in the dough crumbs. Fry for 1–2 minutes in hot rapeseed oil at 180°C until golden brown, remove and drain on kitchen paper.

4. 4.

   Serve: Arrange the milk rice mousse and pesto together, garnish with remaining mint leaves.