- Rice Pudding
- 500ml Milk
- 500ml Double Cream
- Pinch salt
- 3 Vanilla Pods 110g
- Pudding Rice 90g
- Caster Sugar
- Crumble
- 500g Flour
- 500g Sugar
- 500g Ground Hazelnut
- 375g Butter
- Rhubarb Sorbet
- 1l Rhubarb juice (juice Rhubarb)
- 150g Sugar (adjust the sugar according to the tartness of the Rhubarb)
- 50g Atomised glucose
- 50g Trimoline
- 4g Stab 2000
Rice Pudding, Rhubarb
Ingredients
Method
Rice Pudding
Put everything in a pan and bring to the boil
Cover with a cartouche and bake for 30 minutes at 170’c
Crumble
Melt Butter
Mix all ingredients until crumbles, but do not over mix
Bake at 160’c for 15 minutes, until golden in colour
Rhubarb Sorbet
Melt sugar and glucose in a small amount of rhubarb juice
Mix all the other ingredients together and freeze for 24 hours packet an hour before use
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