Rice pudding mousse, toffee glace
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
CREAMY RICE PUDDING
100 ml single cream
250 g whole milk
45 g short grain rice
70 g sugar
200 g water
12 g butter
1 stick cinnamon
1 pinch salt
RICE PUDDING MOUSSE
Mashed rice pudding
185 g condensed milk
9 g gelatine (sheets)
250 ml whipping cream
TOFFE ICING
400 g toffee
250 ml milk
30 g gelatine (unflavoured)
90 ml water
80 g confectioner’s glaze
20 g butter.
METHOD
- Put some water in a small pot with the rice and cinnamon stick. Bring to the boil and simmer for 10 minutes to cook the rice properly.
- The rice will more or less absorb the water in this time, turning into a paste.
- Then, place this cooked rice into another larger pot with the milk, cream and pinch of salt.
- Now cook for 45 minutes on a medium-high flame, stirring regularly to stop the mixture sticking and so all the ingredients are thoroughly mixed together.
- Next, add in the sugar and cook the rice pudding for a further 10 minutes. Keep stirring to ensure the end result is a perfect, smooth rice pudding.
- Once ready, it's time to prepare the mousse. Start by hydrating the gelatine sheets: submerge them in cold water for some 10 minutes. (This step could be done at the same time as boiling the rice for the rice pudding, in order to save time.)
- Then, mash the rice pudding while hot in a blender, adding in the hydrated, drained gelatine. Next, add in the condensed milk and stir this preparation so all the ingredients are thoroughly mixed in.
- Separately, whip the cream (better while still cold); when ready, add it carefully to the mixture.
- Once the cream has been fully incorporated into the smooth mass, then the rice pudding mousse is ready. Put it into the freezer in half-sphere moulds (approx. 4.5 cm diameter).
