Caramel, pear and blackberry rice pudding

Allergens - Milk

Serves 10

Adding Belcolade Amber chocolate to this classic creates a luxurious dessert.

For the rice pudding

Ingredients

110g Pudding Rice

1ltr Whole Milk

500ml Double Cream

50g Sugar

1 teaspoon Vanilla paste

150g Belcolade Amber Chocolate

(Yield – 1500g)

Method

  • Add all the ingredients apart from the chocolate to a saucepan and bring to a simmer
  • Stirring occasionally cook gently for around 25 minutes until rice is tender and the pudding has thickened
  • Remove from heat and stir in the Belcolade Amber chocolate.
  • Serve with poached pear and Raspberry Gel

 

Tips – Great served hot or cold. A perfect nutritious snack you can have available 24hrs a day.

For the blackberry gel

Ingredients

200g Blackberry puree

100g stock syrup

20g gelcrem cold

Method

  • Mix all ingredients together with hand blender and blend until a smooth consistency is reached, leave for 30 minutes to hydrate and blend again

For the pear poaching liquor

Ingredients

250ml white wine or water

65g honey

1 cinnamon stick

2 whole star anise

 3 cloves

Vanilla paste or pod

Method

  • Place pear in poaching liquor and poach gentle for about 1 and half hours or until pears are soft and tender
BelcoladeChocolateSweet