Tortino with PGI Vialone Veronese Nano Rice, Chocolate and Chantilly Cream
Ingredients
Ingredients (10 people)
250 g of Riso Nano Vialone Veronese IGP
1 litre of milk
50 g of butter
250 g of sugar
100 g of bitter cocoa
4 eggs
For the chantilly cream
(1 third custard and 2 thirds fresh sweetened whipped cream)
500 ml milk
3 yolks
65 g sugar
35 g flour
Half a sachet of vanillin
500 g sweetened fresh cream
Instructions
Category
Dessert
Preparation time
An hour and a half.
Preparation
Bring the milk to the boil in a saucepan, add the rice and cook over a low flame for 15 minutes. Turn off the heat and add the sugar and then 70 g of bitter cocoa; mix and leave to cool for about an hour. Add 4 egg yolks and mix, then the 4 egg whites beaten until stiff, stirring slowly. Put the creamy mixture into 10 moulds and bake at 175 degrees for 35 minutes.
For the chantilly cream:
In a saucepan boil the milk. In the meantime, put the sugar and eggs in a bowl and mix until slightly creamy, add the flour and vanillin. When the milk is boiling, put it into the bowl and stir with a whisk for a few seconds, then put the mixture back into the saucepan and continue stirring over a low flame until it comes to the boil. Switch off and allow to cool. Whip the cream and add it. Serve sprinkling a little of the remaining cocoa.