Sweet Fruit Sushi

Ingredients

• 200 ml milk
• 250 ml coconut milk
• 1 pinch salt
• 1 tsp butter
• 1 tsp lime zest
• 40 g sugar
• 125 g rice pudding
• 2 ripe kiwis
• 1 ripe Mango
• 4 large strawberries
• 1 pitahaya
• 150 g dark chocolate (65% cocoa content)
• 100 ml whipping cream (30% fat)

Instructions

1. 1.

   Add milk and coconut milk to a pot. Add salt, butter, lime zest and sugar. Bring the mixture to a boil while stirring occasionally. Add rice pudding to the boiling milk and stir briefly until it starts to thicken. Reduce heat to the lowest setting. Cover the pot with a lid and let the rice pudding absorb for 30-35 minutes, depending on grain size. If needed, add a little more milk. Do not open the lid during this time. Finally stir in the lime zest. Let the rice pudding cool slightly, then use a damp spoon to place small, bite‑sized mounds on a plate. Smooth the edges and surface with the spoon to create oval cakes. Allow to cool.

2. 2.

   Peel kiwis and slice into very thin rounds. Wash strawberries, pat dry, trim ends and slice into very thin rounds. Peel mango, remove flesh from the pit, cut into long strips and then cross‑cut into very thin slices. Remove flesh from pitahaya and slice finely.

3. 3.

   Arrange the small rice cakes in a tiled pattern with the various fruits and keep chilled until serving.

4. 4.

   Chop dark chocolate, melt over a double boiler and whisk in cream. Warm for 1 minute over the double boiler while stirring.

5. 5.

   Plate the sushi on glass dishes and serve cold with the cooled chocolate sauce. Best enjoyed with chopsticks.