Vanilla Rice Pudding with Raspberry Jelly and Basil Anglaise recipe, brought to you by MiNDFOOD.
Serves 12 or more
For the rice pudding
180g short grain rice
1pc stick vanilla
12pc egg yolk
250g lightly whipped cream
For the basil anglaise
100g basil leaves
6 egg yolks
For the raspberry jelly
300ml raspberry puree
5pc x 1g gelatin leaves
1 To make rice pudding, put milk, cream and 90g sugar in a saucepan. Bring to the boil then turn down to a simmer. Add rice and vanilla and barely simmer for 45 minutes to 1 hour. Once cooked, cool to room temperature.
2 Whisk egg yolk and 45g sugar in metal bowl over simmering water bath, until light, thick and fluffy (sabayon consistency). Fold through rice and then fold in whipped cream. Set in small moulds, bowls, ramekins, pvc piping – whatever mould you desire. Allow 1 day in the fridge to set.
3 To make basil anglaise, blanch basil by placing into hot water then immediately into an ice water bath. Squeeze water out with hands and then place into liquidiser. Heat milk until warm. Whisk sugar and egg yolks until pale and fluffy. Slowly pour milk onto sugar and eggs then pour into new saucepan. Slowly cook on low heat until sauce coats back of a spoon. Allow to cool to room temperature, and pour onto basil. Blend until bright green. Strain, cool quickly in fridge.
4 To make raspberry jelly, soak gelatin leaves in ice water. Heat raspberry puree, water and sugar until just boiling. Drop in gelatin, stir until dissolved and pour into desired mould or small ice cube trays.
5 To serve, take rice pudding out of fridge. Turn out or place into bowl. Pour 60ml of basil anglaise around the pudding and cut some small jelly pieces around pudding.