Page 383 - CMC Recipe Book
P. 383
CMC
Recipe - Fruit Sushi Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
30
20
1hr
30 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Risotto Rice
350g
Mango
2 each
Strawberry
2 punnet
Easiyo Apricot Compote
3 tbsp
Water
650 mls
Honey
2 tbsp
Total
Portion Cost
Method
Rinse the rice in cold water for a couple of minutes to remove any excess starch.
In a suitable pan add the rice and the water and place over a slow heat. Stir often to stop sticking.
When the water has been absorbed add the honey and stir well.
Transfer the rice onto a flat tray and allow to cool.
Peel and thinly slice the mango and put to one side.
Slice the strawberries and place to one side.
Make small balls from the cooled rice mixture you should get around 60 balls from this mixture.
Brush each ball with some apricot compote and then arrange the fruit on top.
