With fresh fruit brunoise, caramel sauce
Preparing the rice pudding
Making the crème anglaise and chantilly cream
- For crème anglaise:
- 1 cup milk (25 cl)
- 1 3/4 ounces sugar (50 g)
- 3 egg yolks
- 1/2 vanilla bean
- For chantilly:
- 3 1/2 ounces heavy cream (100 g)
- 1 3/4 ounces granulated sugar (50 g)
Preparing the caramel sauce
- 7 ounces sugar (200 g)
- 3/4 cup water (20 cl)
Finish and presentation
- fresh seasonal fruit: mango, kiwi, pineapple, green apple, papaya, etc.
- caramel lace
- berries (SQ)
Step 1: Preparing the rice pudding
Heat the milk with salt and half of the sugar amount. Once boiling, add the rice and the remaining sugar and cook for about 20 minutes. Let cool.
Step 2: Making the crème anglaise and chantilly cream
Start with crème anglaise: Bring milk to a boil with the vanilla bean half, split and scraped. Remove from heat. Beat sugar together with egg yolks until the mixture coats a spoon. Continue to beat while adding the milk and let cook gently stirring with a spatula until the mixture thickens. Let cool.
Beat the heavy cream and sugar together into a stiff chantilly cream. Gently fold into the chilled crème anglaise and cooked rice. Set aside to chill.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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