Chilled rice pudding with chocolate sorbet, mandarin soup and macadamia nut tuile
Item 1 of 1
- medium
- 6
- 2 hours
The classic British dessert of rice pudding has made a comeback over the last few years. In this rice pudding recipe from Laurie Gear, the pudding is chilled and served up with a sweet mandarin soup and chocolate sorbet. The chocolate sorbet recipe included makes one litre of sorbet so there will be plenty left over to pair with other sweet treats, or for an indulgence on its own.
First published in 2015
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Ingredients
Metric
Imperial
Rice pudding
- 225g of short grain rice
- 300ml of double cream
- 1.2l milk, cold
- 100g of caster sugar
- 50g of butter
- 8 egg yolks
- 2 mandarins, peeled and cut into segments
Mandarin soup
- 250ml of mandarin purée
- 400ml of water
- 100g of caster sugar
- 1/3 lemon, juiced
- 1 star anise
- 1 vanilla pod
- 3 limes, juiced
Chocolate sorbet
- 187ml of milk
- 187ml of water
- 112g of sugar
- 135ml of glucose
- 150g of 58% dark chocolate pistoles
- 1 pinch of salt
- 400ml of water
- 100g of caster sugar
Macadamia tuile
- 50ml of glucose
- 50g of Isomalt sugar
- 35g of macadamia nuts, halved and toasted
SAVE RECIPE
Equipment
- Ice cream maker
- Silicon baking mat
- Blender
Method
1
For the sorbet, place the milk, water, sugar and glucose as well as the stock syrup (made by heating together the 400ml of water and 100g of caster sugar) into a thick bottomed pan and bring to the simmer
- 187ml of milk
- 187ml of water
- 112g of sugar
- 135ml of glucose
- 100g of caster sugar
- 400ml of water
2
Pour over the chocolate and season with a pinch of salt
- 150g of 58% dark chocolate pistoles
- 1 pinch of salt
3
Once the chocolate has melted, churn the mixture in an ice cream machine until thick and smooth or alternatively place in a tub in the freezer and beat every hour until set
4
While the ice cream churns, place the rice in cold water to cover and then bring to the boil, drain and refresh. Boil 1 litre of the milk, half the sugar and the butter in a large pan with the rice
- 225g of short grain rice
- 1000ml of milk
- 50g of caster sugar
- 50g of butter
5
Once it reaches boiling point, turn down to a simmer. Cook for 8-10 minutes or until the rice is tender
6
Beat the egg yolks and remaining caster sugar together in a bowl. Boil the cream with the remaining milk and pour onto the yolks, whisking until pale and creamy. Stir the mixture gradually into the pan containing the rice (this should thicken the rice) and cook on a low heat
- 8 egg yolks
- 300ml of double cream
- 200ml of milk
- 50g of caster sugar
7
Once it is suitably thick, take off the heat and leave in the fridge to cool
8
For the mandarin soup, place the sugar, and water into a thick bottomed pan, stir until the sugar has dissolved. Bring to the boil, add the star anise and vanilla pod and simmer for 5 minutes. Remove from the heat and leave to cool
- 400ml of water
- 100g of caster sugar
- 1 star anise
- 1 vanilla pod
9
Stir in the juice from one third of a lemon into the mix, as well as the mandarin purée, and chill until ice cold
- 1/3 lemon
- 250ml of mandarin purée
10
To make the tuile, make a light caramel by heating the glucose and isomalt together in a pan. Pour the resulting caramel onto a silicon mat or non stick paper and allow to cool
11
Once cool, blitz the caramel in a blender. Sieve the caramel onto the silicon mat. Blend the macadamia nuts into a fine powder and mix with the caramel. Toast the mix in the oven at 160°C/gas mark 3 for 5 minutes and then break into mini shards
12
To serve, place the rice pudding in a bowl and add the mandarin segments. Place a quenelle of chocolate sorbet on top and add the toasted macadamia nut tuile. Finish with the chilled mandarin soup
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