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Meat and poultry
Fish and seafood
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Pickling
Chef tricks

Chilled rice pudding and strawberries

by
Luke Holder
Chilled rice pudding and strawberries
  • Dessert
  • medium
  • 8
  • 2 hours, plus setting time

PT2H

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Ingredients

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Metric

Imperial

Rice pudding base

  • 200g of pudding rice
  • 400g of cream
  • 70g of milk
  • 100g of sugar
  • 2 vanilla pods, seeds scraped and reserved

Pâte à bombe

Chantilly cream

  • 40g of cream
  • icing sugar

Jelly

Spiced crisps

  • sourdough bread, frozen
  • 200ml of stock syrup
  • 2 star anise
  • 1 tsp mixed spice

Garnish

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Equipment

  • Sugar thermometer
  • Food processor with a whisk attachment
  • Pastry brush
  • Dessert glasses
  • Meat slicer

Method

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1
In a heavy-based saucepan, combine the rice with 300g of cream, the milk, sugar and vanilla seeds and pods. Place over a medium heat and stir continuously until the liquid has been absorbed and the rice is soft
  • 200g of pudding rice
  • 300g of cream
  • 70g of milk
  • 100g of sugar
  • 2 vanilla pods, seeds scraped and reserved
2
Once ready, remove from the heat, add the remaining cream and stir through until smooth. Place a cartouche in direct contact with the rice pudding to stop a skin forming and set aside
  • 100g of cream
3
Make a pâte à bombe by placing the egg yolks in a food mixer with a whisk attachment. Place the sugar in a small saucepan with a splash of water. Allow to dissolve and boil until it reaches 118°C (soft ball)
4
While the sugar is coming up to temperature, turn the mixer to 3/4 speed. Slowly pour in the hot sugar in a steady stream, then increase the speed to the highest setting. Continue to whisk until the yolks cool and appear light and fluffy
5
For the jelly, add all of the ingredients (except the gelatine) to a large metal bowl and cover tightly with cling film. Place over a pan of simmering water for 1 1/2 hours. Strain the contents of the bowl through a fine strainer lined with muslin into a measuring jug to extract the clear juice
6
Measure out 500ml of the warm, clear liquid and soak the gelatine sheets in cold water until soft. Add the gelatine to the liquid, whisk to dissolve and strain for a second time into a jug. Allow to cool at room temperature, then place in the fridge but do not allow to set completely - remove from the fridge if it begins to do so
  • 4 gelatine leaves
7
Preheat the oven to 160°C/gas mark 2
8
For the sourdough crisps, add the star anise and mixed spice to the stock syrup, bring to the boil then allow to cool. Slice the sourdough on a meat slicer on the thinnest possible setting and lay out flat on a lined baking tray
  • sourdough bread, frozen
  • 2 star anise
  • 1 tsp mixed spice
  • 200ml of stock syrup
9
Using a pastry brush, evenly coat both sides of each slice and place into the oven for 12 minutes until crispy. If still a little soft, place back into the oven for 2 minutes at a time until crisp. Remove and allow to cool
10
Before assembling, make the Chantilly cream. Whisk the cream to medium peaks, adding a dusting of icing sugar during the process to give it a light sweetness. Place in the fridge until required
  • 40g of cream
  • icing sugar
11
To assemble the dish, divide the rice pudding between 8 bowls or dessert glasses, followed by a layer of cream and then the pâte à bombe. Tap each bowl gently on the bench to even out the top layer, and slowly pour a 1/2cm layer of the jelly on top. Place in the fridge and allow to set for 2-3 hours, ideally overnight
12
Just before serving, pick and wash the herbs and hull and slice the fresh strawberries into quarters. Remove the puddings from the fridge and arrange the herbs and strawberries on top. Finish with bread crisps and serve
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Luke Holder
Luke Holder

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

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