Cooking recipe and tricks

1. For the rice pudding: heat the milk, rice, vanilla pod and seeds, and nutmeg in a small saucepan and slowly bring to the boil.

2. Turn down the temperature and cook over a low heat for about 40 minutes or until the rice is really soft and the mixture is thickened and gooey.

3. Add the sugar into the mixture for the last 10 minutes of cooking. It will be quite sweet but don’t worry, as the addition of egg whites will dilute that. Leave to cool completely.

4. For the soufflé: pre-heat the oven to 190C/170C fan/gas 5. Grease six ramekins twice with butter then dust with a mixture of icing sugar and rice flour. Then dust with freshly grated nutmeg.

5. In a separate bowl whisk the egg whites to medium peaks. Using a large metal spoon, fold one-third of the whisked egg whites into the rice pudding to lighten it, then gently fold in the remaining egg whites.

6. Spoon the soufflé mixture up to top of your prepared ramekins and bake for 12 mins for larger restaurant sized ones, or until risen and golden brown on top.

7. For the sauce: put the berries and sugar in a blender and blitz till smooth, then sieve until completely smooth. Set aside until use.

8. Serve the pudding with the raspberry sauce and the cream in separate jugs

Tags: cake, soup

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This entry was posted on Saturday, January 28th, 2012 at 6:34 pm and is filed under American Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.