Ricotta, raspberry & basil frozen custard rice

Preparation info

  • Serves:

    4–6

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

This recipe is really a light, low-fat ice cream of sorts. I fell in love with the basil and rock salt combination when I first came across it in the Michelin-starred Fraîche. So haunt me then, I said, and have sought to graft it onto any and every vehicle I can. This sour raspberry custard carries it well.

Ingredients

  • 500 g/1 lb 2 oz/4 cups fresh raspberries<

Method

Push the raspberries through a sieve/fine mesh strainer over a large bowl. Stir in 50 g/ oz/heaped ¼ cup