Mathilda’s gluten free rice pancakes with dark chocolate mousse and granadilla curd
Mathilda Venter is a qualified chef who is now furthering her studies in the food sciences. She won the Spekko Celebrity Cook-Off Pop-Up event on 30 August in Cape Town.
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Loading... Ingredients
For the rice pancakes
375 ml (1 ½ cups) cooked Spekko Saman White Rice (Prepare by cooking in milk with an added vanilla pod)
190 ml (¾ cup) rice flour (make your own by grinding the rice in a coffee or spice grinder
125 ml (½ cup) Xylitol substitute
250 ml (1 cup) rice or almond milk (for a lactose free recipe)
Pinch of salt
1 vanilla pod
2 eggs
5 ml (1 tsp) baking powder
Coconut oil for frying
For the chocolate mousse
125 g dark chocolate (90% cocoa)
25 g butter
75 g marshmallows
500 ml (2 cups) cream, whipped
For the granadilla curd
125 ml (½ cup) granadilla pulp
60 g butter
125 ml (½ cup) Xylitol sugar substitute
3 eggs, beaten
1 lemon, juiced and zested
For the garnish
Cocoa powder
Blueberries
Fresh mint
Method
- First make the pancakes by mixing all the pancake ingredients in a food processor to make a runny batter.
- Fry in coconut oil until crisp and brown.
- Set aside.
- Melt the chocolate, butter and marshmallow in a double boiled. Cool and then add the whipped cream. Fill a piping bag with this mixture and then refrigerate.
- Make the granadilla paste by mixing the pulp, butter and Xylitol over medium heat. Stir until the Xylitol is dissolved.
- Take off heat. Stand for 3 minutes to cool down, then add the beaten eggs.
- Heat until thickened, add the lemon juice and zest, then cool in the fridge.
- To plate, layer the pancakes and fill alternatively with the chocolate mousse, granadilla paste and garnish with sifted cocoa, blueberries and mint leaves.