Recipe courtesy of Rene Nyfeler
Show: The Best Of
Episode: Sweet Sensations
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3 hr 35 min
25 min
3 hr
10 min
4 servings


Raspberry Coulis:


Whip cream and sugar until stiff peaks form. Fold in softened gelatin, coconut milk, lime juice, and grenadine. Cool in refrigerator for 3 hours.

Cut each rice leaf sheet into 3 pieces. In a large heavy-bottomed skillet, pour enough oil so that the rice leaves will float. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry rice leaves until crisp (about 1 minute.) Drain on paper towels and dust with powdered sugar while still warm.

Start with 1 scoop of mousse in center of cold plate. Top with 1 fried rice leaf. Add another scoop of mousse and top with another rice leaf. Top with a third scoop of mousse and final rice leaf. Drizzle raspberry coulis over and around the stack. Garnish with a lime twist.

Raspberry Coulis:

Mix ingredients in blender and then press through fine sieve. Let cool in refrigerator.

Cook's Note

* Rice leaves are usually 6 to 8-inch squares and can be found at specialty Asian markets.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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