Cold Rice Cream with Orange Compote

For the cold rice cream with orange compote, first boil the rice with a pinch of salt until soft.

Remove the zest from half an orange (thin pieces of peel, best done with a zester) and squeeze out the juice.

Mix the rice with the orange zest, juice and sugar and leave to cool.

For the cream, soak the gelatin in cold water (about 10 minutes).

Beat the yolks, egg, whipped cream, sugar and vanilla sugar in a bain-marie until thick and let cool. Stir the well squeezed gelatine into the warm cream.

Mix the cream well with the rice and spread into a suitable greased mold. Refrigerate for at least 2 hours.

For the orange compote, fillet the remaining oranges: Peel off the peel including the white inner skin, collecting the juice. Then separate the orange segments from the thin intermediate membranes, also collecting the juice.

Put the orange juice, the orange fillets and the sugar in a bowl and add 3 tablespoons of water.

Turn the cold rice cream out of the mold onto a serving platter and crown with orange compote.

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