300 g sticky rice cooked in coconut milk
Amarena Fabbri 15 pieces
50 g candied orange peel
20 g shredded fresh orange peel
Mung bean granules
150 g dried mung beans
Sugar 50 g
50 g pistachio paste
25 g pistachio paste
A few drops of dark rum
Spicy chocolate chopsticks
50 g dark chocolate
4 g chilli powder
Spread the sticky rice on the bamboo sushi mat; place the orange peel and the drained Amarena Fabbri cherries inside. Roll it up using the right amount of pressure so that the rice and sour cherries form a compact mass. Shape into the traditional triangle and place in the fridge for at least an hour. Meanwhile, chop the beans roughly and toast them for 3 minutes on a high heat with sugar. When the sushi has completely cooled down, unwrap it from the bamboo and cover it with the toasted beans and fresh orange peel; cut into slices about 1 cm thick.
Dissolve the chocolate with the chilli, temper and form chopsticks using the mould.
Add the pistachio paste and drops of rum to the almonds. Stir in thoroughly and form a classic conical shape.
Serve with the pistachio wasabi, amarena cherry sauce and garnish with the spicy chocolate chopsticks.
Fabbri products used:
Amarena Fabbri syrup
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