Like a tart

Ingredients

35g short grained rice

175g full fat milk (1)

1 pinch of salt

1 Prova Gourmet Madagascar vanilla pod (1)

125g full fat milk (2)

30g egg yolks

1 Prova Gourmet Madagascar vanilla pod (2)

35g Sucranna caster sugar

21g gelatine mass (3g 200 bloom gelatine mass and 18g water)

Method

In a saucepan, cook the rice twice, starting from cold water and bringing to the boil.

Heat the milk with the salt, cut and scraped vanilla pod and the cold cooked rice. 

Cook the rice in a fan forced oven at 180°C for 25-30 mins until all liquid has been absorbed. 

Using the second quantity of milk, make a crème anglaise by heating the milk and infusing the cut and scraped vanilla bean. Pour the vanilla and milk over the mixture of egg yolks and sugar beaten together. Cook the anglaise to 85°C then add the gelatine mass. 

Combine the cooked rice with the anglaise which has started to set then pour this mixture into a ring of 11 cm in diameter and 1.5cm high. (A ring of 8 cm placed into the centre to form a ring.) 

Stock in the refrigerator for the assembly.

Ingredients

175g butter

2g salt

100g Tate & Lyle icing sugar

35g ground almonds

2g Prova Gourmet vanilla powder

250g flour

50g eggs

Method

In a mixing bowl with a paddle attachment, rub together all ingredients except for the eggs. Add the eggs at the end then finish mixing the paste without overworking. Stop the mixer once the paste is homogenous.

Cover the paste with film and stock in the refrigerator at 4°C. 

Once completely cold, roll out the paste to 2.5mm and cut out discs of 11cm in diameter. Remove the centre of each disc with a cutter of 8cm. 

Bake in a fan forced oven at 160°C on a "silpain" sheet for 12 mins. 

Stock the baked paste in a dry environment.

Ingredients

250g Boiron raspberry puree

15g vegetable gelatine

Method

Heat the raspberry puree then add the vegetable gelatine and bring to the boil. 

Pour a thin coat of the jelly onto an oiled tray. Cut out the raspberry jelly with a plain 6cm cutter. 

Place a ball of the vanilla mascarpone cream in the centre and fold the jelly as for a ravioli. 

Stock for the finishing.

Ingredients

75g egg whites

150g Tate & Lyle icing sugar

1g Prova Gourmet vanilla powder

Method

Combine the egg whites with the icing sugar and then place the bowl onto a bain marie heated to 60°C. 

Continue to mix the mixture. Whisk the mixture until completely cold then add the vanilla powder. 

Using a piping bag fitted with a plain nozzle number 18, pipe onto a "silpat" points. 

Dry out the meringues in an oven at 100°C for 1 hour 30 min then stock in a dry environment for the finishing.

Ingredients

250g Boiron fruit puree assortment 

1 or 2g of Sosa xanthan gum

Method

Select different fruit puree flavours and mix each with the xanthan gum cold. Stock for the finishing.

Ingredients

700g cream

100g mascarpone

50g Tate & Lyle icing sugar

1 Prova Gourmet Madacascan vanilla pod

Method

Cut the vanilla pod into two and scrape the interior in order to use only the seeds of the vanilla. 

Combine the grains with the remaining ingredients then whisk in a mixer to desired consistence and use immediately.

Method

On a plate, place the ring of rice pudding in the centre then place the ring of almond sweet paste. 

Position on the almond paste 3 quenelles of the vanilla mascarpone chantilly and the 3 raspberry jelly ravioli. 

Complete the plate with some of the small meringues and some fresh red forest fruits.

Finish with some fruit sauce and some gold leaves.