Riz au lait et brunoise de fruits frais




  • Seasonal fruits (eg apple, pineapple, strawberries…)
  • 125 g (0,27 lbs) round rice
  • 1/2 liter (16,80 oz) of milk + 12 cl
  • 2 egg yolks
  • 50 g (0,11 lbs) sugar
  • 1 vanilla pod.

Heat the milk with the vanilla pod seeds and half the sugar.
When boiling, add the rice and the rest of the sugar. Cook for about 20 minutes then
let cool.
Then make a custard: bring 12 cl of milk to the boil. Remove from fire.
Whisk 25 g of sugar with 2 egg yolks then incorporate the milk while
whipping.
Return to the saucepan and cook over very low heat without boiling, and
stirring constantly with a wooden spatula, until thickened.
Once cooled, stir the custard into the rice pudding and keep cool.
With fresh seasonal fruit, make a brunoise of diced fruit using the
mandolin. Present the rice pudding on a plate using a cookie cutter and
place the fruit around.


 

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