Elle & Vire Recipes
 

recipe Rice pudding with chestnut cream

Preparation : 1h00
Cooking : 45 min.
Resting : 1h00
for
4 people
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Difficulty   

To make this dish

Ingredient list
Rice pudding preparation
250 g Whipping Cream
100 g caster sugar
250 g round rice
1 liter Whole milk
Chestnut cream preparation
10 chestnuts
100 g chestnuts cream
split almonds
The fine products from Elle & Vire
Whipping Cream
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Whole milk
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The utensils needed
Whisk
Saucepan
Oven

The recipe,
step by step

  1. 1

    Rice pudding preparation

    • Take the cold milk and boil it with sugar.
    • While the milk is heating up, cut the vanilla pod lengthways and, with a knife, scrape out the seeds from both halves.
    • Add the vanilla seeds to the sugar-and-milk mixture.
    • As soon as the milk boils, slowly pour in the rice and leave to simmer.
    • When the contents of the pan begin to simmer, turn down the heat and cook slowly for 40 minutes.
    • When the rice is ready, take off the hob and add in the cream.
    • Leave to stand in a cool place for at least 1 hour.
    Chef's Tip

    Pensez à regarder le geste pâtisserie "la crème sucrée vanillée" qui vous expliquera clairement comment récupérer les grains d'une gousse de vanille

  2. 2

    Chestnut cream preparation

    • In the meantime, finely chop the chestnuts.
    • Heat the chestnut chips in a pan until they colour slightly, which will bring out their flavour.
    • Then fold the chestnut chips into the chestnut purée to obtain a smooth mixture. You can use a chestnut purée bought at the supermarket: this keeps well and the taste is often just right.
    • Assembly: First put the rice pudding in a verrine, then add a layer of chestnut purée. Finally, decorate with flaked almonds to add a touch of crunchiness to your dessert.


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