Rice Cream, Lychees and Mango Jelly

Ingredients

For the rice cream:

60 g short grain rice  

350 g cream  

150 g milk  

30 g castor sugar

pinch of fine salt

For the mango jelly

4 ripe mangoes, pureed

1/2 cup castor sugar  

14 g gelatin sheets or

1 1/2 tbsp gelatin powder

1 cup water  

1 tbsp lemon juice

For the lychee syrup  

liquid from tinned lychees, reduced  

gold dust/ lustre mixed in syrup

4 sheets brik pastry or filo pastry

butter, melted

icing sugar, for dusting

For the garnish

fresh lychees, cut in half

edible flowers (optional)

Method
For the rice cream
Place all ingredients into a Thermomix and turn onto 100 degrees Celcius, speed 5 for 20 minutes. Once cooked, transfer mixture to a piping bag and set refrigerate.
If you haven't got a Thermomix, place all the ingredients in a large pot and cook over the medium heat for 30-45 minutes, until rice is cooked.
Remove the mixture from heat and blend in a food processor or high speed blender adding extra milk if required to get a smooth consistency.
Place the mixture into a disposable piping bag and refrigerate.
For the mango jelly
Plate the gelatin in a bowl and cover in water until rehydrated.
Squeeze out the excess water, then whisk the gelatin into a saucepan with the water.
Pour the mango puree, water and sugar into a pan and bring to boil for 5 minutes.
Remove from the heat  and leave to stand for 15 minutes.
Pour into a baking tray and refrigerate to set for at least 4 hours.
For the Brik pastry
brush the pastry sheets with melted butter and dust with icing sugar. Place it in the oven and bake at 160 degrees Celcius for 5 minutes or until crisp.
Remove and break into odd shapes.

Assembly
Pipe 3 large dots of the rice cream on the plate.
Add pieces of the mango jelly and fresh lychees around the rice cream.
Top with broken pieces of brik pastry.
Garnish with edible flowers.
Drizzle lychee syrup. Serve cold