Recipe Light and creamy rice pudding, delicate rhubarb and strawberry jelly with orange blossom

To prepare this dish

Ingredient list

Crème anglaise

85 g milk
85 g Excellence whipping cream 35% fat
35 g egg yolk
25 g sugar

Rice a l'imperatrice

300 g rice
800 g milk
6 g salt
140 g sugar
400 g custard
6 g gelatine powder (200 Bloom)
36 g water for dissolving the gelatine
500 g Sublime, Cream with Mascarpone

Rhubarb Jelly

450 g rhubarb
300 g orange juice
180 g sugar
3 g orange blossom
12 g gelatine powder (200 Bloom)
72 g water for dissolving the gelatine

Strawberries

300 g strawberries
Rhubarb juice

Elle & Vire products used

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Crème anglaise

   Make a classic crème anglaise cooked to 83°C (181°F). Strain through a china cap sieve.

2. 2

   Rice a l'imperatrice

   Blanch the rice for 3 mins in boiling water. Cool using cold water then cook in boiling milk until soft.
   Remove from the heat and add first the sugar, then the crème anglaise and the dissolved gelatine.
   When almost cool, add the whipped Sublime.

3. 3

   Rhubarb Jelly

   Cut the rhubarb into small cubes. Bring the orange juice and sugar to the boil. Add the rhubarb cubes and cook for one minute.
   Leave to cool and then drain. Gently heat the juice and add the dissolved gelatine. Combine the rhubarb cubes with 2/3 of the jelly. 

4. 4

   Strawberries

   Cut the strawberries into cubes and combine with the jellied rhubarb juice. 

5. 5

   White Chocolate Cover

   Spread crystallized white chocolate between 2 sheets of plastic and press down firmly using a pastry cutter to cut out discs.

6. 6

   Presentation

   Pipe the rice into the bottom of the glass. Add a layer of rhubarb jelly on top and refrigerate to set. Place a small white chocolate cover on top. Add strawberry jelly and decorate.

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A few words about the author…

Nicolas Boussin