For cherry:

Remove the kernel from the cherries, dunk them in the wine. Then remove the cherry after one minute and put them in a plate to cool down.

For rice mousse:

Bring a pan of water to the boil and add the rice. Simmer for 25 minutes, drain and set aside adding 16gr of isinglass previously dunked. In a clean pan add the milk, sugar and the rice and bring to the boil.

Turn down and simmer gently until the milk starts to coat the rice. This will take about ten to 15 minutes. Taste the rice to ensure it’s thoroughly cooked.

In an another pan add 4 egg yolks, 80 gr albumen and 160 gr sugars baked at 121 C. Mount the egg yolks then add the sugar previously cooked. Then add the rice and 400 gr of cream to pad; Transfer the mix into a fridge.

Our recipes have been created by award-winning chef Renato Rizzardi

“La Locanda di Piero” — 2 Stelle Michelin