Risolatte, black cardamom, and coffee | Christian Marasca

For the rice milk

• 450 g milk
• 45 g caster sugar
• 46 g Carnaroli rice
• 1 vanilla pod

Procedure

Toast the rice and simmer with the rest of the ingredients, cooking until the desired consistency is reached.

For the compressed coffee

• 1 kg espresso coffee
• 150 g sugar

Procedure

Heat to 85 degrees and freeze. Blend until the consistency of very fine ice.

For the black cardamom foam

• 1 kg cream
• 100 g milk
• 100 g sugar
• 20 g gelatin mass
• 12 black cardamom pods
• 2 siphon refills

Procedure

Bring all the ingredients to 85 degrees and blend, then leave to mature in the refrigerator for at least one night.

Load into the siphon and leave to rest for another 4 hours before use.

For the coffee cream

• 125 g cream
• 25 g egg yolk
• 33 g sugar
• 9 g Ethiopian coffee powder
• 125 g mascarpone

Procedure

Make a custard with the first 4 ingredients, cool to 35 degrees, then add the mascarpone with a hand blender.

Assembling the dessert

Using a piping bag, pipe a generous amount of rice pudding and coffee cream; using a pastry cutter, layer the compressed coffee to create a wafer and finish with the black cardamom foam. Finally, dust with Ethiopian coffee powder.