Rice Bavarese with strawberries

Ingredients

60 gr of Selenium Rice
1 liter of milk
Lemon peel
orange peel
100 grams of sugar
50 gr of icing sugar
300 grams of whipped cream
4 egg yolks
2 egg whites
8 grams of gelatin in sheets
10 fresh strawberries
10 mint leaves

Preparation

Put the rice and milk in a saucepan, add the citrus zest and cook over a low heat for approximately 40 minutes, taking care it does not stick to the bottom by stirring occasionally with a wooden spoon. Meanwhile, whisk the egg whites with the powdered sugar, whisk the lightly sweetened cream and refrigerate the whipped yolks and the whisked cream. Soak the gelatin in cold water. When the rice is well cooked (it must almost fall apart and be a thick mixture),add the gelatin and the yolks. Allow to cool by stirring occasionally, remove the citrus zest, add the whisked cream and the whipped egg whites. Pour into single-serving moulds and refrigerate for 5-6 hours. Serve with strawberries sautéed in a pan with sugar.