RECIPE: Rice Pudding Mousse and Raspberry Jam
Happy Rice Pudding Day from Richard Bainbridge!
RICE PUDDING FOAM
- 500ml milk
- 125ml double cream
- 1⁄4 vanilla pod
- 3 strips lemon zest
- 1 1⁄2 tbsp. sugar
- 2 tbsp. short grained rice
- 1/8 tsp grated nutmeg
Place all ingredients in a saucepan, bring to the boil and reduce heat. Cook on slow for 30 min until very soft. Remove from the heat and allow to cool a little, place in a blender and blend until smooth then place into a whippy gun and charge with 3 charges and rest for 6 hours.
If you do not have a whippy gun, semi whip 200mls of double cream and fold through the rice pudding and let set in the fridge for 1 hour.
- 1 Punnet of fresh local Raspberries
- 2 tsp Icing Sugar
Place all ingredients into a bowl and crush lightly with your hands and cover with cling film and place on the side for 1 hour or more.
After that time the raspberries would have produced its own jammy juices. Leave until ready to use.
To dress the dish
Place a spoonful of the raspberry jam into the middle of the bowl and scoop a large scoop of vanilla ice cream on top.
Take the granola and sprinkle over the whole bowl. Then scoop or if using the whippy gun spray the rice pudding mousse just off centre to the ice cream.
Then cuddle down on the sofa with everyone in front of Bulls Eye! Ah the memories of the 1980s!
© Richard Bainbridge