Lactose-Free Rice Blossom Gelato with Chocolate Sauce

Rice Blossom Gelato
Category: Desserts
Serves: 4

Ingredients:

Instructions:

Step 1: Preparing the Crispy Wafers

1. Begin by making the crispy wafers that will accompany your rice blossom gelato. In a mixing bowl, place the lactose-free butter at room temperature.
2. Add the powdered sugar to the bowl and beat the mixture using an electric mixer until light and fluffy.
3. Gradually add the rice flour, mixing well with the mixer. Continue beating until a smooth, homogeneous batter forms.
4. Slice open half of the vanilla bean pod and scrape the seeds from inside. Add these to the mixture and mix again to incorporate the vanilla flavor.
5. Line a baking sheet with parchment paper. Using a spoon, drop small portions of batter onto the sheet. Using the back of the spoon, spread the batter into small circles with a diameter of about 5 cm.
6. The batter should form a thin, even layer. Avoid making the wafers too thick, as they will remain soft; too thin, and they might burn and break.
7. Alternatively, you can shape the batter into elongated, cat’s tongue-like shapes.
8. Bake the wafers in a preheated static oven at 200°C (or 180°C for fan-assisted ovens) for about 5 minutes. If using a fan-assisted oven, check after 3-4 minutes to ensure they don’t overbake.
9. Once baked, allow the wafers to cool slightly, then lift them off the parchment paper with a spatula.

Step 2: Making the Rice Blossom Gelato Base

1. In a bowl, combine the fructose and rice milk. Whisk them together until well mixed.
2. Slice open the second half of the vanilla bean pod and scrape out the seeds, adding them to the rice milk mixture.
3. Pour in the lactose-free whipped cream and mix in the honey. Stir everything together until fully combined.
4. Transfer the mixture into an ice cream maker and let it churn for 30-35 minutes, or until it reaches a creamy, frozen consistency.

Step 3: Preparing the Chocolate Sauce

1. Roughly chop the dark chocolate and set it aside.
2. Pour the lactose-free whipped cream into a saucepan. Gently heat it over medium heat, stirring constantly, until it begins to warm.
3. Once the cream is warm, add the chopped chocolate. Stir until the chocolate is completely melted and the sauce becomes smooth and glossy.
4. Transfer the chocolate sauce to a small glass bowl and let it cool to room temperature.

Step 4: Assembling and Serving

1. Once the gelato is ready, you have two options: enjoy it immediately or transfer it to a serving dish, cover it with plastic wrap, and store it in the freezer until ready to serve.
2. To serve, use an ice cream scoop to form small balls of gelato and place them in glass dessert cups.
3. Drizzle the homemade chocolate sauce over the gelato and garnish with fresh red currants and mint leaves for a touch of freshness and color.

Enjoy your homemade Gelato Fior di Riso—a delicate, lactose-free treat with the perfect balance of rice, vanilla, and rich chocolate!