DIRECTIONS

1. To prepare the walnut cream:
- Pour the Walnut Drink in a saucepan, add the sifted icing sugar and starch, then the vanilla seeds. Heat over a medium heat, stirring constantly with a whisk until the cream thickens.
- Transfer to a container and cover with plastic wrap in contact with the cream, let it cool, then place in the refrigerator for three hours.

2. After three hours, prepare the pears:
- Wash and peel the pears, removing the core. Then cut into approximately 1 cm cubes. Distribute them on the bottom of the glasses and set aside.
- Whip the 200 g of Rice Cream with an electric mixer.
- Beat the cold walnut cream well to soften it, then fold it into the whipped Rice Cream, from the bottom upwards.
- Pour the cream into the glasses using a pastry bag. Lightly tap the glasses on the table to eliminate any air bubbles, then leave to cool in the refrigerator.
- Break the dark chocolate into pieces and melt it over a bain-marie. Then add the remaining 100 g of Rice Cream, stirring well to create an even mixture. Pour it over the walnut chantilly cream. For an extra touch, sprinkle some chopped walnuts over the glasses.
- Place in the refrigerator and leave to rest for two hours before serving.

WALNUT CHANTILLY CREAM WITH PEARS AND CHOCOLATE

Meal
Meal
Desserts
Difficulty
Difficulty
Easy
Type of diet

Vegetarian
Vegetarian
Made with

Walnut Drink


Rice Whipping Cream

INGREDIENTS FOR 6 PEOPLE 300 g OraSì Rice Whipping Cream
250 ml OraSì Walnut Drink
125 g dark chocolate
30 g icing sugar
20 g wheat starch
3 ripe pears
1/2 vanilla pod

DIRECTIONS

1. To prepare the walnut cream:
- Pour the Walnut Drink in a saucepan, add the sifted icing sugar and starch, then the vanilla seeds. Heat over a medium heat, stirring constantly with a whisk until the cream thickens.
- Transfer to a container and cover with plastic wrap in contact with the cream, let it cool, then place in the refrigerator for three hours.

2. After three hours, prepare the pears:
- Wash and peel the pears, removing the core. Then cut into approximately 1 cm cubes. Distribute them on the bottom of the glasses and set aside.
- Whip the 200 g of Rice Cream with an electric mixer.
- Beat the cold walnut cream well to soften it, then fold it into the whipped Rice Cream, from the bottom upwards.
- Pour the cream into the glasses using a pastry bag. Lightly tap the glasses on the table to eliminate any air bubbles, then leave to cool in the refrigerator.
- Break the dark chocolate into pieces and melt it over a bain-marie. Then add the remaining 100 g of Rice Cream, stirring well to create an even mixture. Pour it over the walnut chantilly cream. For an extra touch, sprinkle some chopped walnuts over the glasses.
- Place in the refrigerator and leave to rest for two hours before serving.
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