Recipe by Anna Chiarini: Rice pudding, apricot and rose water soufflé. It is recommended not to open the oven during the baking time.
Ingredients
- 200 g rice flour
- 40 ml Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve
- 70 g apricots peeled
- 30 g coconut sugar
- 4 eggs separate the yolks from the whites
- 20 ml rose water
- Salt to taste
- Almond crushed to taste for garnish (optional)
- Coconut flakes to taste for garnish (optional)
- Extra virgin olive oil - Arbequina Family Reserve to grease the ramekins
Instructions
- Preheat the dry cooker to 180°C (360°F).
- Puree the apricots in a blender.
- Make a ravioli with olive oil and rice flour.
- Remove from the heat and add the egg yolks, incorporating everything quickly.
- Mix the rose water with the coconut sugar and blend into the main mixture. Stir in everything homogeneously.
- Beat the egg whites with a pinch of salt.
- When the main mixture has cooled, incorporate the beaten egg whites, folding them with a movement from bottom to top and repeating the operation until obtaining a homogeneous mixture.
- Do not beat: the air will be lost and the soufflé will not rise.
- Grease the moulds with olive oil and add almonds and coconut flakes (optional).
- Pour the Soufflé mixture into the ramekins and place them in the oven for 20-30 minutes, depending on how quickly they curl.
- Once they are ready, quickly but carefully remove them from the oven.