Purple Thai Napoleon with Fresh Raspberries & Mango

By ROBandSEAN

Serving Suggestion: Try adding a drizzle of raspberry sauce over the plate before un-molding the Napoleon to serve.

Serves: 4

*Make Your Own Mold: Cut 1-1/2 inch PVC pipe into 2 inch pieces to use for mold.

The Purple Store’s Variation: Add Violet Food Coloring to the Creme Fraiche for an even more colorful and purple dessert.

Ingredients

• 1/4 c. Purple Thai Rice, cooked
• 1/4 c. Jasmine Rice
• 2 tsp. Mint, fresh & chopped
• Juice from one Orange, per 1/2 lb. of rice
• Raspberries, fresh & diced small
• Mango, fresh & diced small
• Creme Fraiche (can substitute with sour cream if necessary)
• Powdered Sugar, to taste

Preparation

Step 1

Cook the Purple Thai Rice (using the “sweet rice” recipe on package) and the Jasmine Blend separately per package directions. Cool.
Mix Jasmine blend with fresh squeezed orange juice and mint, set aside.
Sweeten creme fraiche with powdered to taste, set aside.
Using a 1-1/2 x 2 inch mold (*see notes below), start by placing the Jasmine blend in the bottom (packing each layer lightly) then the raspberries, the Purple Thai rice, sweetened creme fraiche and finish with the fresh mango.

Each layer must be lightly packed in. Refrigerate until needed.