Fat Friday #18 Rice Pudding Terrine served with a Salted Liqorice Parfait and Bitter Chocolate Sorbet

Welcome to Novembers last Fat Friday. This quite an usual dessert, it sounds like something that would grace the table of a nice little kitch restaurant. Well for now it will grace this blogs Fat Friday #18. I was not convinced to start with, but tasting the finished dessert was sweet, salty and creamy all in one. Its a great dinner party dessert and will impress dinner guests. Tuille is a type of very thin biscuit that can be shaped as soon as it comes out of the oven. However, in this recipe they are kept straight for height. Also for future reference, a parfait is a type of mousse and as Donkey says: "Everybody like parfait!"

Recipe: Makes 1 terrine, which will serve 6-8 people (recipe kindly  provided by my pastry tutor).

Rice Pudding:

·       50g sugar

·       75g risotto rice

·       350ml milk

·       100ml double cream, plus 100ml extra lightly whipped cream

·       1 ½ leaves gelatine

·       1 vanilla pod split lengthways

Pastry Cream:

·       100ml milk

·       75ml double cream

·       40g sugar

·       1 egg yolk

·       5g cornflour

Rice Tuilles

·       35g egg whites

·       40g icing sugar

·       100g reserved rice pudding

Salted Liquorice parfait

·       200ml double cream

·       100ml water

·       150g sugar

·       6 egg yolks

·       40ml liquorice essence

·       Fine sea salt

Bitter Chocolate Sorbet

·       750ml water

·       250ml milk

·       50g sugar

·       75ml glucose

·       100g cocoa powder

·       240g bitter chocolate

Equipment:

·       Saucepan

·       Rubber spatula

·       Bowl x 3

·       Blender

·       Pastry brush

·       Baking sheet

·       Whisk

·       Measuring jug

·       A square container that is suitable for freezing x 2

·  Ice cream machine

·  Fine sieve

 

For the rice pudding

1.    In a saucepan, simmer the pods, milk, cream, rice and sugar for 20 minutes until thick and creamy. 

2.    Remove from the heat and reserve 100g of the rice pudding for tuilles.  

3.    Place the gelatine in cold water until it is soft and add to the remaining rice pudding. Place both the rice puddings in the fridge to cool.

For the pastry cream:

1.    Bring the cream and milk to the boil.

2.    Whisk the egg yolk, sugar and flour.

3.    Combine the two mixtures and return to the pan until thickened. Leave to cool

For the rice tuille:

1.    Place the egg whites, sugar and rice pudding into a blender and puree to a smooth-ish texture.

2.    Chill in the fridge for 1 hour.

3.    Brush onto a sill matt using a pastry brush into a thin strips and bake on gas mark 3/170c/ 325f for 5 minutes or until golden brown.

For the parfait:

1.    Whisk the cream to ribbon stage. So almost whipped but not quite there.

2.    Place the sugar and water into a pan and cook to a deep caramel.

3.    Whisk the egg yolks until pale.

4.    Once the caramel is ready, slowly add the eggs whilst whisking.

5.    Fold in the cream and essence and place into a square shaped container and freeze.

Bitter Chocolate sorbet:

1.    Place the water, milk, sugar and glucose in a pan and bring to the boil.

2.    Whisk the cocoa powder into the milk mixture and pour the hot liquid over the chocolate to melt it. Whisking as you go.

3.    Strain through a fine sieve and freeze in an ice cream machine.

To Serve:

1. Cut the rice pudding into a rectangle on a plate.
2. Cut the parfait into a rectangle shape and place directly place on top of the pudding. Make sure its not too thick.
3. Scoop a little of the ice cream and place on top of the parfait.
4. Quickly place a tuille biscuit on top. Nom.

So would you order this dish? What do you think of the combination?

Fat Friday #12 Rice Pudding Soufflé served with Candied Pecans

This weeks Fat Friday is quite special because its one of the first desserts that I've made in my pastry class. It will be need to be made at least the night before. Don't worry it sounds a little complex but it makes a good dinner party dessert. Its a twist on a traditional soufflé, its made with rice pudding rather than crème patisserie (but if you want a traditional recipe here it is from a couple of weeks back!) (sometimes called pastry cream). Its very impressive sounding and looking but easy to make. Its worth making the French spiced breadcrumbs and the rice pudding in advanced.  Serve with the candied pecans, for an additional crunch to the light and airy soufflé.

Recipe: Makes 6 souffles with lots left over
1 batch of Pain D’Epices (French Spiced Bread):

Candied Pecans:

·       500g pecans

·       114g granulated sugar

·       30g water

Rice Pudding:

·       50g Butter

·       110g pudding rice

·       500ml double cream

·       500ml whole milk

·       90g caster sugar

·       2 bay leaves

·       1 vanilla pod, seeds scraped out

Souffle:

·       200g egg whites

·       80g sugar

Equipment:

·       Chopping Board

·       Heavy-based saucepan (that can be used in an oven)

·       Saucepan

·       Wooden Spoon

·       Measuring Jug

·       Teaspoon

·       Tablespoon

·       Foil

·       Timer

·       Liquidiser or blender

·       6 Ramekins

·       Tray with a damp teatowel

·       Baking sheet

·       Pastry Brush

·       Whisk

·       Fork

·       Loaf tin lined with silicone paper
·       Piping Bag

·       Scissors
·       Bowls x 3

 

Candied Pecans:

1.    Roast the pecans on a baking sheet for about 1 minute.

2.    Dissolve the sugar in water a pan and add warm pecans and mix until crystallize.

 

Preparation for the Ramekins:

1.    Chill ramekins in the fridge for as long as possible.

2.    Melt a little butter in a saucepan.

3.    Meanwhile get a tray lined with a damp teatowel ready.

4.    Using a pastry brush, brush the bottom of the ramekin and the sides using vertical strokes. Chill the ramekins in the fridge.

5.    Line the ramekins with the pain d’epices crumbs and place in the fridge until needed.

 

For the Rice Pudding:

1.    Pre-heat the oven to 170c fan/190c/375f/Gas Mark 5.

2.    Melt the butter in a heavy based saucepan. Sauté the rice for about 30 seconds in the heavy based saucepan.

3.    Add the milk, cream, sugar and bay leaves. Scrape the vanilla seeds and the pod into the pan. Bring to the boil and turn the heat down. Simmer for about 20 minutes stirring frequently.

4.    Cover the top with foil and bake in the oven for 1 hour and 30 minutes, stopping every 15 minutes to stir the rice pudding.

5.    The rice pudding should be thick and glutenous when done. Pick out the bay leaves and vanilla pods out of the pudding.

6.    Transfer the pudding mixture to a blender and blend to a smooth puree. Place into bowl, cover with cling film and place in fridge to cool down.

To Complete the Souffle:

1.    Whisk 200g of egg white with 20g of sugar. Continue to whisk and gradually add the remaining sugar until the egg whites are very fluffy.

2.    Place 250g pureed rice pudding into a bowl and carefully fold in the egg whites.

3.    Divide the mixture into the prepared ramekins using a piping bag, level with a palette knife, then pinch the sides to create an even soufflé bake.

4.    Bake at Gas Mark 4/350c/180c for 9 minutes, turning carefully once after 5 minutes they should be golden and very fluffy. 

What do you think about this new twist on a French classic? Have a great weekend!