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For the black rice paste
Preheat the oven to 360°F (180°C). Put the black rice into a baking
dish, cover with 4¼ cups (1 liter) of salted water, and bake in the
oven for at least 1 hour (until it is cooked well and has absorbed all
the water). Then put it into a blender and add the Morello cherry
juice to obtain a smooth and stiff consistency.
For the black puffed rice
In a saucepan, pour the oil, then add the ¼ cup (50 g) of black
venere rice and heat for 3 to 4 minutes to puff the rice.
For the cherry sorbet
In a saucepan, heat ⅓ cup (150 g) of water and add the superfine
sugar, glucose powder, super neutrose, and lemon juice. Pour the
mixture over the fresh cherries and Boiron ®
cherry pulp. Refrigerate for 3 hours. Blend with an immersion
blender, then churn to make the sorbet. Transfer to a cold bowl and
freeze for between 12 and 24 hours, depending on use.
For assembly
In a bowl, add 1 tablespoon of black rice paste, then a little puffed
black rice. Fry the fresh cherries and add them, then add a forkful of
cherry sorbet and the amaranth shoots.