- Rice Pudding base:
- 500g Milk
- 500g UHT
- 2 vanilla pods
- 110g rice pudding
- 90g sugar
- 3 orange zest
- Mousse:
- 500g rice pudding base
- 85g sugar
- 11g Bronze gelatine
- 500 UHT (Semi whipped)
- Vanilla Sable:
- 500kg butter
- 250g icing sugar
- 675g T55 flour
- 2 vanilla pods
- Glaze:
- 850g orange juice
- 375g water
- 225g sugar
- 22g Pectin NH
- 16 leaves BRONZE gelatin
- 3.5g orange color
Orange and white chocolate mousse
Ingredients
Method
Rice Pudding base:
Cook as rice pudding on hob (slowly until soft) then put in a tray, cover and bake in the oven at 100° for 1 hr 30 to 2 hours. Blitz in thermomixer for approximately 4 minutes.
Mousse:
Heat base gently with the sugar. Combine until dissolved. Bloom the gelatine and add to one third of the rice base. Pass back on to the remaining mix and cool to 35. Then fold in the semi whipped cream and pipe in to moulds. Freeze.
Vanilla Sable:
Cream the butter and sugar until light and fluffy, with the vanilla. Add in the flour in thirds. Roll to 6 and chill. Cut with a 45 cutter and cook at 165 fan 3 until golden.
Glaze:
Mix together the sugar and the pectin and add to the liquids. Bring the juice and water to the boil and whisk for 2 minutes. Then add the bloomed gelatin and the color and pass.
Heat the glaze to 35 and dip in the frozen mousse.
Place on the sable and garnish with white chocolate leaf.
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