Rice custard with persimmon and lavender syrup

by Alice on novembre 3, 2008

Rice custard with persimmon and lavender syrup


For the custard

100 g whole rice flakes’ flour
400 ml filtered water
5 tablespoons rice malt syrup
half a vanilla bean
a pinch of whole sea salt
2 tablespoons plain soy yogurt (GMO-free)
1 tablespoon lemon juice

For the syrup

80 ml agave syrup
3 teaspoons dried lavender flowers (organic)
1 glass filtered water
1 teaspoon cornstarch

To garnish

1 or 2 ripe persimmons

Makes 2 servings.

Rice custard with persimmon and lavender syrup


Place the flour and water in a saucepan and start cooking over low heat. Add the salt, vanilla bean, and malt and stir. Cook for about 15 minutes (or until the custard is rather thick), stirring occasionally. Remove the vanilla bean and let cool for a few minutes. Transfer the custard in a blender, add the lemon juice and soy yogurt and mix for about 1 minute until the custard is completely creamy. The custard will thicken further as it cools.

In another saucepan, place the agave syrup, water and lavender flowers and bring to a simmer. Cook over medium heat for a few minutes, then remove from heat and filter the syrup. Pour the syrup back into the saucepan and simmer for a couple of minutes before adding the cornstarch which you will have dissolved in 1 tablespoon filtered water. Cook until the syrup has reached the right (syrupy) consistency.

Wash and peel the persimmons and place some of the pulp in individual serving bowls or glasses. Pour 1 to 2 teaspoons of the syrup over the fruit, add a generous amount of custard and top with some more persimmon pulp and syrup. Place in the fridge to set for about 15-20 minutes before serving.

Thoughts, tips, ideas

Light and delicate, this custard is perfect to be served at the end of a meal. I like the custard itself to be quite neutral, as the lavender syrup and persimmon pulp provide all the sweetness and aromas. This dessert is creamy and voluptuous without being heavy, and the fact that it’s gluten-free makes it even more special (and diet-conscious).

Posted in: autumn,cooked,desserts,fruits,gluten-free,rice,sweet

{ 4 comments… read them below or add one }

1 Celine novembre 3, 2008 alle 07:02

Ciao Alice! what a beautiful site and pictures!

2 Alice novembre 3, 2008 alle 07:17

Thanks Celine! A presto!

3 MariannaF novembre 4, 2008 alle 14:18

wow…! that looks LOVELY!! i am sure persimmon & lavendar creaminess must match up beautifully well!! i recently used persimmons w panna cotta… but your inclusion of lavendar is v.inspiring! i should give it a try next time ;-)

4 Ivy novembre 6, 2008 alle 12:27

WOW! How fancy. This looks so delicious and I love your presentation.

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