pirnten printen
Glutenfree, Lactose-free, Recipes, Swedish flavors, Sweet treats, Vegan, Vegetarian, Without refined sugar
Leave a comment

Fried rice paper dressed with lemon curd and tangerine caviar


Soon it’s Valentine’s Day and of course it should be well celebrated with someone you love; a sweetheart, best friend, family, or why not just because you can.
Perhaps you want to celebrate the day with a festive dessert made with fried rice paper dressed with lemon curd, sweet fruit and tangerine caviar beads?

The dessert is a lot easier than it looks like and all elements can be prepared well before the party starts. Just make sure to wait until the last moment to plate the dessert, otherwise the rice paper is becoming soft. Don’t forget to cut the fruit in advance so that you are quick at serving!

Tangerine caviar

This tangerine caviar is so much fun to make! I have chosen to make it with tangerine juice this time but it works with various juices and flavors. From a follower on Instagram, I got the tip about grapefruit. Have to give it a try!
Remember to use a tall glass for the oil, the pearls needs the hight to freeze before they hit the bottom of the glass. You also will need a pipette intended for cooking when making them.
For the caviar I have used agar agar powder (a vegan, jelly-like substance, obtained from algae). If you only can manage to find agar agar flakes, you need to increase the amount significantly since they are less ‘efficient’. Benchmark; 1 tablespoon of agar agar powder is equivalent to 3-4 tablespoons of agar agar flakes!

Lemoncurd with cashew milk

Usually lemon curd is made with butter, eggs and sugar but I wanted to try to make it with cashew milk instead. The cashew milk thickens when cooked and chilled, something that successfully can be used for when making a chocolate pudding for example. This time I also added a small amount of coconut oil to bring even more stability to the curd. If you prefer, you can also substitute the coconut oil with a tiny bit of cornstarch or carob flour and water. Be careful with the amount however so you don’t get a thick porridge!

Enough with tips, here we go!

Fried rice paper

A rice paper per person (plus maybe some extra in case you need a bit of “training materials”)
A neutral oil for the frying (coconut, sunflower or corn oil)
0.5-1 tk vanilla powder from grounded vanilla bean

How do I do it?
1. Prepare a cutting board with double-folded kitchen paper. Take out the correct number of rice papers you will need.
2. Take a deep skillet and let it heat on the stove. When hot, add the oil in about 1 cm thick layer. By doing like this you avoid getting smoke from the hot oil). Have a lid ready to cover the pan if the oil would start to burn.
3. Add one rice paper at a time to the hot oil and let it deep fry. The sheet shrinks and forms a bowl by itself in just a half minute if the oil is hot enough. Turn the rice paper with a heat-resistant pincers and fry it shortly on the other side.
4. Place the rice paper to the folded paper towels and allow the oil to drain. Sprinkle a pinch of vanilla powder on each fried rice paper while still warm. Repeat until you fried all rise papers.
The fried rice papers can be prepared ahead if you keep them dry and gently. They break easily!

Tangarine caviar

3 dl / 300 ml of oil (neutral, olive oil or sunflower oil)

80 gram / juice of 3 tangerines (plus an extra tangerine for later)
50 gram of water
25 gram of agave syrup
2 milliliter/ 2 gram agar agar powder

How do I do it?
1. Start with the oil. Pour the oil in a high (important!) glass. Place the glass with the oil in the freezer and leave it there for 30 minutes. The time is important for the final result!
2. Squeeze the juice from the tangerines and pour it in a small pan. Mix with water and agave and let it come to a boil. Add the agar agar powder with the other ingredients in the pan and let it cook for two minutes while stirring. Pour the mixture in a separate bowl and let it cool down for about five minutes, stirring occasionally. Prepare a second bowl with cold water. Have your pipette intended for cooking ready for use.
3. Take out the glass with the ice-cold oil and soak up the juice mixture in the pipette. Drop with small drips the mixture into the cold oil. The drops will fall down to the bottom and gather there. Continue until you used all juice mixture. You must work pretty fast, the mixture will solidify if not!
4. Stir the oil with a long spoon when you made all the drops. Pick up all the drops out of the oil with a spoon. Try to avoid getting too much oil with it. Add the caviar pearls into the prepared bowl with cold water. Stir gently, you want to remove as much oil as possible. Pour them into fine sieve and rinse them gently in cold water until they no longer feels oily.
5. Keep your pearls in a jar with the juice of one squeezed tangerine and some water to cover the caviar. Cover with a lid. The caviar can be prepared up til two days before serving.

Lemoncurd with cashew milk

280 grams / 3 dl of unsweetened cashew milk (homemade or bought)
50 gram agave syrup
The zest of 1 lemon (plus one for later)
50 gram / the juice of 1.5 lemons
A tiny bit of turmeric to amplify the color
3 drips of vanilla essence
2 tablespoons of deodorized coconut oil
25 gram of sunflower oil
A tiny pinch of sea salt

How do I do it?
1. Mix cashew milk, agave syrup, the peel of a lemon and lemon juice in a little pan. Add the turmeric and vanilla essence.
2. Bring to a boil while stirring and let it cook a few minutes and reduce slightly. Pour the mixture into a tall mixing bowl and add the coconut oil and sunflower oil. The coconut oil will melt by the heat of the mixture. Hand blend the mixture well. Grate the zest of the last lemon and fold it into the ready curd with a spatula. Pour over the ready-made curd in a clean jar.
3. Set in the refrigerator until thickened. If you want to accelerate it, place the jar in the freezer for about an hour. Keep the curd in the refrigerator for up til five days.

When serving

4 persons

– 4 fried rice paper with vanilla seeds sprinkled upon
– Fresh fruit such as raspberries, mango, sharon fruit or maybe some berries of various kinds.
– 2-3 cups of airy, whipped cream, yogurt or sour cream of any kind mixed with about 4 tablespoons of homemade lemon curd. Season possibly with some extra agave syrup and / or vanilla powder.
– Lemon curd (homemade)
– About 1 tbsp mandarin beads per person

How do I do it?
1. Place a fried rice paper on each plate.
2. Add a spoon or two of the mixture of airy whipped cream blended with a bit of lemon curd on top of the rice paper.
3. Garnish then with prepared fruit cut in thin slices. Pour over a some extra lemon curd over the fruit and finish with tangerine caviar on top.
Serve immediately!

This recipe is free of lactose, milk protein, gluten, eggs and refined sugar.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.