Recipe Coconut rice pudding with passion fruit caramel

To prepare this dish

Ingredient list

Passion fruit caramel

340 g sugar
50 g glucose
120 g whipping cream
100 g Elle & Vire gourmet butter 82% fat
300 g passion fruit pulp

Rice pudding

100 g round rice
150 g water
300 g coconut milk
60 g brown sugar
60 g palm sugar
250 g Mousse & Parfait

Passion fruit tuiles

25 g glucose
25 g sugar
25 g Elle & Vire gourmet butter 82% fat
25 g passion fruit pulp
20 g flour

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Mousse & Parfait

The recipe,
step by step

1. 1

   Passion fruit caramel

   Cook the sugar and glucose until caramelised. Deglaze with warm cream and fruit. Cook at 72° Brix, then cool to 45-50°C and add butter. Set aside.

2. 2

   Rice pudding

   Add rice to cold water. Bring to the boil, strain and rinse. Mix in coconut milk, brown sugar and palm sugar with the rice and cook until rice is done. Cool, then stir in the Mousse & Parfait Dessert Base, beat until fluffy.

3. 3

   Passion fruit tuiles

   Melt the glucose and sugar with the passion fruit purée. Add butter, then flour. Spread on a non-stick surface (such as Silpat), and bake at 165-170°C. Shape the tuiles as soon as they come out of the oven.

4. 4

   Assembly and finishing

   Fill the bottom of the glass with the passion fruit caramel, and spoon the rice pudding on top. Garnish with a passion fruit tuile.

Do you need help?

Do not hesitate to contact our chefs