Ginger Rice Panna Cotta
薑糖米奶酪 Jiangtiang Minailao
A little bit ginger, a little bit milky, a little bit rice chewy, smooth like moose, taste fantastic!
Ingredients
- Ginger brown sugar blocks 60g (Option)
- Boiled water 100ml
- Gelatin 8g
- Pre cooked Five Sacred Grains 150g
- Water 50ml
- Low fat milk 200ml
- Low fat cream milk 100ml
Directions
A. Cooking the Rice Panna Cotta
- First, take a pot, add water and ginger brown sugar blocks with the melted.
- Blend pre cooked Five Sacred Grains with 50ml water until smooth and thick.
- Sprinkle with gelatine powder into the pot, and three minutes later, whisk thoroughly and stirred to dissolve, if a little agglomeration, place back to the stove in small heat and keep stirring (do not boil!) Until the entire melted.
- Add blended five Sacred Grains to the pot and mix well.
- Poured into the milk and milk cream mixture, then stir and mix well.
- Packing to small glasses, place in the refrigerator for about 2-3 hours to solidified.
B. Serving
- Decoration with some fruit or sweet.