| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Vegetarian |
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 6 |
|
Prunes; coarsely chopped |
| 6 |
|
Dried apricots; coarsely chopped |
| 1 |
|
Apple; coarsely chopped |
| 1 |
|
Pear; coarsely chopped |
| 6 |
|
Figs; coarsely chopped |
| 8 |
oz |
Sugar |
| 1/2 |
pt |
Water |
|
|
Zest and juice of 1 orange |
| 1 |
|
Stick cinnamon |
| 1 |
|
Bay leaf |
| 2 |
|
Cloves |
| 1 |
|
Vanilla pod |
| 1 |
|
Measure Grand Marnier |
|
|
Rice pudding |
| 2 |
|
Vanilla pods; split |
| 300 |
ml |
Double cream |
| 300 |
ml |
Milk |
| 1/2 |
|
Lemon; zest of |
| 150 |
g |
Pudding rice |
| 300 |
g |
Sugar |
| 2 |
|
Eggs separated |
INSTRUCTIONS
COMPOTE
SYRUP
For the syrup, boil the ingredients together gently for 1 hour until
they form a light syrup. Pour over fruits and allow to steep until
cold.
Preheat oven 150C/300F/gas mark 2. Scrape the seeds from the vanilla
pod. In an oven-proof saucepan, boil the cream, milk, lemon and
vanilla seeds. Stir in the rice and cover with grease proof paper.
Bake in the oven for 30 minutes until tender. Remove the rice from
the oven and stir in 100g of the sugar. Leave to cool.
In a saucepan, dissolve the remaining sugar, boil until it becomes
caramel, and pour into 6 metal pudding moulds. Allow to cool.
Remove cover from rice and beat in the egg yolks. Whisk the egg whites
until stiff and fold into the rice. Divide between the caramel lined
moulds and cover with buttered foil. Bake for 25 minutes until they
have risen and are firm to touch.
To serve, unmould onto warm plates and spoon a generous amount of
fruit compote with each portion.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”