- 300g Pudding Rice
- 300ml Buttermilk
- 300ml Milk
- 100ml Condensed Milk
- 2 Oranges (Rind)
- 3 Vanilla Pods
- 1 Star Anise
- 1 Cinnamon Stick
- 1 Bottle Meadowsweet Cordial
- Ultratex
- 50g Wild Rice
- 2 Punnet Strawberries
- 10g Powdered Meadowsweet
- 200g Sugar
- 200g White Chocolate
- 1 Tin Rice Pudding
"This one's for Bella" - my dessert recipe for Great British Menu 2018
David Coulson
17th August 2018
"This one's for Bella" - my dessert recipe for Great British Menu 2018
During my preparation for this competition my good friends daughter, Bella, has been battling against neuroblastoma. She is my inspiration and is a little hero! I called the family to find out her favourite sweet things, which are Caramac, strawberries and rice pudding. Based upon this I have created this dessert of buttermilk rice pudding, roasted white chocolate, strawberries and meadowsweet.
Ingredients
Method
1. Dilute the meadowsweet with stock syrup, bring to the boil and add the gelatine, cook for 3 minutes then set in blast chillier for 15 minutes. Half the strawberries then mix sugar and meadowsweet and compress 5 mins.
2. Blend tin of rice pudding, pass and bottle 5 mins.
3. To make the rice pudding – mix rice, milk, buttermilk, condensed milk 2 orange zest, vanilla pods, star anise and a cinnamon stick. Cover with tin foil and bake at 140°c for 90 minutes then blast chill. Remove the skin and then crisp up in the oven until like a tuillle. 2 hours
4. White chocolate – roast to a caramac colour at 110°c for 90 mins (stirring every 10 mins)
5. Puffed white rice - fry in hot oil at 220c dry on paper towel and dust with icing sugar
6. Spread the chocolate and sprinkle with wild rice
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