Recipes
Date posted: 26/02/2019
Ingredients
| Rice pudding | |
| Tilda arborio rice | 100g |
| Almond milk | 300ml |
| Coconut milk | 300ml |
| Palm sugar | 60g |
| Mango sorbet | |
| Mango | 500g |
| Water | 110ml |
| Caster sugar | 90g |
| Glucose powder | 15g |
| Honeycomb | |
| Caster sugar | 200g |
| Glucose | 70g |
| Water | 2 tbsps |
| Bicarbonate of soda | 10g |
| Pistachio crumble | |
| Everyday Favourites plain flour | 120g |
| Everyday Favourites roasted & salted pistachio nuts | 60g |
| Caster sugar | 100g |
| Brown sugar | 3 tbsps |
| Vegetarian butter | 110g |
| Garnish | |
| Lemon verbena | |
| Snap dragon flowers | |
| Coriander |
Method
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Rice pudding- Put all the ingredients into a medium sized saucepan and bring to a boil, then turn to a low heat and cook covered for 20-25 minutes
- Dice 100g of mango and reserve for the finished dish
- Bring the water, sugar and glucose to a boil, then allow to cool before blitzing with remainder of the mango and churning in an ice cream machine
- Mix the caster sugar, glucose and water and heat until it reaches 150˚C
- Whisk in the bicarbonate of soda, pour into a tray and allow to cool
- Blitz all of the ingredients to form a dough, then roll out and freeze
- Blitz the frozen dough to form crumbs, then cook as discs at 160˚C for approximately 5 minutes or until golden brown
- Place the diced mango in the bottom of a bowl, top with the rice pudding and then finish with the honeycomb, crumble, sorbet and herbs
- Garnish with the lemon verbena, snap dragon flowers and coriander