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Bavaroise of Mango with Forbidden Rice

By Stephen Durfee, The French Laundry
  • 1 1/2 cups cream
  • 2 ripe Hayden mangoes, about 12 ounces each
  • 1/2 cup water
  • 1/2 cup superfine sugar
  • 3 tablespoons lemon juice
  • pinch of salt
  • 1 teaspoon powder gelatin
  • 1/4 cup water
  • For the Forbidden Rice:
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 pandan leaf, optional (available at Asian markets)
  • For Garnish:
  • Diced mango
  • Diced pineapple
  • Lime segments

Lightly whip cream and chill it in refrigerator. Peel the 2 mangoes, remove the pits and puree the flesh in a blender. Add water, sugar, lemon juice and salt. Blend thoroughly and strain through a chinois or strainer.

In a 5-quart metal bowl, dissolve the gelatin powder in 1/4 cup water. Place bowl over warm water and soften until melted. Temper the mango mixture into gelatin, adding a little bit at a time and incorporating thoroughly. Fold the mixture into the whipped cream. Pipe or spoon mixture into dessert dishes, and chill 3 to 4 hours.

Combine rice, 1 1/2 cups water, salt, sugar and pandan leaf in a small saucepan and bring to a simmer. Cover, reduce heat and cook until all water has been absorbed, 30 to 40 minutes. Cool to room temperature.

To serve, place a scoop of the black rice on top of each mango Bavarian cream.