Coconut and yoghurt rice pudding arancini with yoghurt sorbet and mango

by Michael Bremner
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Ingredients

Oils & Vinegars

  • 1 tbsp of neutral oil
  • oil, for deep-frying

Store Cupboard

  • 125g of pudding rice, Michael also suggests risotto rice for a different texture
  • 50g of desiccated coconut
  • 5g of black sesame seeds
  • 60g of sugar
  • 100g of flour
  • 150g of Panko breadcrumbs
  • 50g of sugar
  • 100g of honey

Beverages

  • 250ml of water

Cooking Sauces

  • 40g of creamed coconut

Dairy

  • 60g of Greek yoghurt
  • 2 eggs
  • 250g of double cream
  • 500g of Greek yoghurt

Speciality Ingredients

  • 50g of glucose

Fruit & Vegetables

  • mango, diced