Rice cake Ingredients • fresh milk 500 ml • rice 60 g • sugar 180 g • finely ground almonds 80 g • candied fruit 40 g • eggs 5 • star anise flavoured liquor 4 • lemon 1 • vanilla bean 1/2 • lemon peel • currants to taste Instructions Cook the rice with the milk, vanilla, a spoon of sugar, lemon peel and the almonds. Cook it slowly for 30 minutes, until all the milk is completely absorbed. Let cool. Remove the lemon peel. In a separate bowl, cream the eggs with the rest of the sugar. When they are whipped and airy, add to the cold rice. Flavour with the liquor. Finish with chopped candied fruit. Pour the rice mixture into a 20 x 20 cm mould that has been lined with baking paper. Place in a preheated oven at 180°C for 35 minutes. After 20 minutes of baking, place a sheet of aluminium foil on the cake. Remove from the oven and let cool. Decorate with currents. Recipe Chef Simone Bertaccini, Hotel Brunelleschi Firenze 57
RkJQdWJsaXNoZXIy MTE3NTA0