Rice pudding and candied kaffir lime leaves

Koppert Cress

Koppert Cress

Premium Supplier 7th April 2021
Koppert Cress

Koppert Cress

Premium Supplier

Rice pudding and candied kaffir lime leaves

90 min

Vegan dessert with Kaffir lime leaves, Ghoa Cress, Anis Blossom

Ingredients

Pudding

  • • Kaffir lime leaves 6 leaves • Anis Blossoms 16 pieces • Ghoa cress 1 punnet • Pudding round rice 150gr • Soya milk 600ml • Caster sugar 80gr • Agar Agar 2 gr • Apple cider vinegar 1 tbsp

Syrup and candied leaves

  • • Kaffir lime leaves 6 leaves • Water 200ml • Caster sugar 100gr

Method

Pudding

• Pour 500ml of milk and the rice in a heavy small saucepan.
• Add the Caster sugar and the vinegar and cook slowly on a low to medium heat, stirring with a spoon time to time to prevent the rice to stick to the bottom of the pan.
• Once the rice is closed to be fully cooked, dilute the agar agar in the 100ml of milk left over and add it to the pan.
• Bring to boil for 2 minutes, turn off the heat and transfer the cooked rice into 4 pudding basins.

Syrup and candied leaves

• Arrange the leaves on top of each other and cut some very fine julienne with a sharp knife.
• Place the juliennes of Kaffir lime leaves into a pan and cover with the 200ml of cold water.
• Bring to boil and let cook for 2 minutes.
• Add the caster sugar and reduce to a syrup consistency.
• Let the syrup cool down on his own.
• Using a tweezer, remove half of the juliennes from the syrup and lay them on a tray, ready to place in a dehydrator machine for one hour.
• Once dried and “candied,“ set aside until use.

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