Milky glace cherry rice pudding uplifted with freshly whipped sweetened cream and set with a rum and lemon infused Crème bavaroise . Topping the set pudding with peaches in syrup and a raspberry glaze creates a dessert that finds a perfect balance between the rich and the fresh.
Health: Rice is known to be great for your skin as well as your nervous system.
Preparation time: 20 Minutes Total Cooking Time: 1 1/2 hours Serves: 8 Dish Seasonality: All Year round
For the Rice
- 125 g Glace cherries, halved
- 3 Tbsp. Rum
- 250 g Pudding rice
- 1 litre Water
- 1 litre Milk
- 1 Vanilla pod
- 15 g Butter
- 200 g Caster sugar
- Pinch of salt
For the Crème bavaroise
- 250 ml Milk
- 1/2 Vanilla pod
- Zest of 1/2 a lemon
- 4 egg yolks
- 5 Tbsp. Caster sugar
- Small pinch of salt
- 15 g Leaf gelatine
- 1/2 Tbsp. Rum
Sweetened Whipped cream
- 250 ml double cream
- 3 Tbsp. Cold milk
- 3 Tbsp. Caster sugar
- Drop of vanilla essence
For the Topping
- Approx. 1 can sliced peaches in syrup, drained well
- 100 g fresh raspberries, sliced in half
- 2 Tbsp. Raspberry jam
- 2 Tsp. Water
Tips and Tricks: Make sure you use full fat milk for this recipe and of the highest quality, Cravendale is the bested branded milk in my opinion. You can replace the glace cherries with any other combination of candied fruit, it is all down to personal preference.
- Soak 15 g of leaf gelatine in warm water as well as soaking 125 g glace cherries in 3 Tbsp. of rum.
- Add 250 g short grain rice to 1 litre of boiling water, boil for 3 minutes then drain well.
- Boil 1 litre of milk with 1 Vanilla pod, 15 g butter and a pinch of salt. Add the rice to the milk, bring to a boil then simmer over a low heat without the lid for 15 – 18 minutes (The rice should be soft with still a bit of a bite)
- Add 200 g caster sugar to the cooked rice and stir well. Continue to cook the rice over a low heat for a further 5 minutes, remove from the heat, stir in the glace cherries along with the rum.
- Pour the rice into a large bowl to cool for approx. 10 minutes, place into the fridge to chill.
- While the rice is chilling prepare the Crème bavaroise.
- Boil 500 ml of milk flavoured with 1/2 a vanilla pod and the zest of 1/2 a lemon, place on the lid to keep hot and set aside.
- Blend 4 egg yolks with 5 Tbsp. caster sugar using a whisk until the mixture forms ribbons, gradually add the warm (Not boiling) milk, mixing slowly with each addition.
- Over a low heat mix the mixture continually until the first signs of boiling, at this point the custard should be thick and cling to the spoon. While the custard is still hot stir in the soaked leaf gelatine until fully dissolved, rub through a fine sieve and flavour with 1/2 Tbsp. rum. Cover the custard with cling film and allow to cool.
- While the custard is cooling down whip 250 ml double heavy cream with 3 Tbsp. cold milk until thick, mix in 3 Tbsp. Caster sugar and a drop of vanilla essence.
- Once the rice has chilled (Room temperature is sufficient) mix the custard into the rice then very carefully fold in the cream (Little lumps of cream are fine).
- Pour the mixture into a deep sandwich tin and keep in the refrigerator overnight to set.
- To remove from the tin carefully run a knife around the edge of the mould and place over a Ban Marie to free the bottom surface, turn out onto a large plate.
- Garnish the top of the pudding with the approx. 1 can of well drained sliced peaches followed by 100 g halved raspberries, allowing a 1 cm border from the edge for the cream piping.
- Create the raspberry glaze by boiling 2 Tbsp. Raspberry jam with 2 Tsp. water for approx. 2 minutes, pass through a fine sieve and liberally brush over the fruit topping while still warm.
- Whip Approx 200 ml double cream until stiff, pipe around the edge using a star nozzle in layers until the piping rises higher than the fruit.
- Keep for up to 3 days in the fridge covered by a large bowl.
Tips and Tricks: Perfectly cooking your rice for this dish is the most important part, tasting it along the cooking process so you know for definite when it is done. The consistency of your glaze has to be just runny enough to brush over the fruit, to runny and it will just seep into the middle of the plate when cutting. Be patient and careful when removing your pudding from its mould, taking me several attempts of heating and turning until I got it to release.