| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 4 |
|
Juniper berries |
| 55 |
g |
Caster sugar; (2oz) |
| 55 |
g |
Pudding rice; well washed in cold |
|
|
; water (2oz) |
| 2 |
|
Fresh vanilla pods; split and de-seeded |
| 570 |
ml |
Milk; (1 pint) |
| 2 |
|
Egg yolks |
| 290 |
ml |
Double cream; (1/2 pint) |
| 290 |
ml |
Milk; (1/2 pint) |
| 1 |
|
Vanilla pod |
| 6 |
|
Egg yolks |
| 110 |
g |
Caster sugar; (4oz) |
| 1 |
|
Bottle full bodied red wine |
| 110 |
g |
Caster sugar; (4oz) |
| 1 |
|
Split vanilla pod |
| 4 |
|
Split cardamom pods |
| 2 |
ts |
Coriander seeds |
| 1 |
|
Cinnamon stick |
| 1 |
|
Stick lemon grass |
| 2 |
|
Lime leaves |
| 3 |
|
Star anise |
| 6 |
|
Black peppercorns |
| 1 |
|
Bay leaf |
| 1 |
ts |
Fennel seed |
| 12 |
|
Figs |
INSTRUCTIONS
RICE PUDDING
BASIC ICE CREAM MIX
RED WINE SYRUP
Rice pudding: Bring the milk to the boil (very slowly) with the
vanilla pod and seeds in a heavy based saucepan. Add the washed rice,
bring slowly back to the boil stirring constantly then simmer for
approx 30 minutes (stirring occasionally) until the rice is tender
and the milk has been absorbed. Whisk together the egg yolks and
sugar. Pour the hot rice onto the egg mix and return to the pan. Put
the pan over a low heat and stir with a spatula until the mixture
thickens. Pour into a container and cool.
Basic ice cream mix: Bring the cream, milk and vanilla slowly to the
boil. Whisk the yolks and sugar together. Pour boiling milk mixture
onto yolks stirring constantly, return to a clean pan. Put on a low
heat and stir constantly and gently with a spatula until the mixutre
thickens enough to coat the spatula (take care not to boil). Pass
through a sieve into a clean container.
Red wine syrup: Bring very slowly to the boil (all ingredients
together) and simmer until the consistency is of a thick syrup. Add
one small glass of cr.me de cassis, leave to cool and pass through a
sieve.
Cut the 12 figs in half, place in a pan, inside facing uppermost.
Pour over red wine syrup. Cover with a lid and place over a low heat
until the figs are tender approx 5-7 minutes. leave to cool. Store in
an airtight jar until needed.
Liquidise equal amounts of ice cream mix to figs/syrup until very
smooth. Churn in a sorbetiere. Serve immediately or transfer into a
plastic container and freeze until required.
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