Serves 8
As ’served’ at Wimbledon!
- Rice Pudding:
- 60g Short Grain Rice
- 600ml Guernsey Milk
- 25g Caster Sugar
- 15g Unsalted Guernsey Butter
- 150ml Guernsey Whipping Cream
- 1 Leaf Gelatine
- 1 Vanilla Pod (split lenghtways)
- Strawberry Sauce:
- 500g Fresh Strawberries (hulled and washed)
- 75g Icing Sugar
- Juice of half a lemon
- Strawberry Jelly:
- 150ml Strawberry Sauce
- 1.5 Leaves of Gelatine
- 100ml Stock Syrup
- Strawberry Ice Cream:
- 250ml Guernsey Whipping Cream
- 150g Caster Sugar
- 250mg Strawberries (puréed)
Wash the short grain rice in cold running water and drain through a fine sieve. Place the rice in a saucepan with the Guernsey butter and heat gently whilst stirring. Heat the Guernsey milk in a seperate saucepan and when boiling add to the rice, add a split vanilla pod before lowering the heat and cooking gently for approx. 20 – 25 minutes, stirring occasionally. Add the caster sugar. Soak the leaf of gelatine in a little cold water to soften; once softened squeeze any excess water from this and add to the rice once it is cooked to your liking. Ensure the rice does not boil or cook any further once the gelatine has been added.
Set aside to cool. Once cool remove the vanilla pod, whip the Guernsey cream to soft peak stage and fold into the rice mixture. Pour into your desired moulds and place in the refrigerator to set. Remember not to fill the moulds right to the top as there is to be a layer of strawberry jelly on the top.
To make the strawberry sauce; blitz the washed and hulled strawberries in a liquidiser together with the icing sugar, add a little lemon juice to bring out the flavour and pour through a fine sieve, set aside ready to serve with the chilled pudding.
Take approx. 150ml of this sauce to prepare the strawberry jelly.
Soak one and a half leaves of gelatine in a little cold water to soften. Bring to boiling point 100ml of stock syrup, remove from heat and add the squeezed gelatine leaves. Add 150ml strawberry sauce, pour through a sieve and cool. Once this jelly is almost at setting point, pour over the chilled rice pudding mixture and chill for a further two hours or more.
To prepare the strawberry ice cream, bring to boiling point the Guernsey cream together with the caster sugar, scald and simmer for 30 seconds. Remove from the heat source. Add the washed and hulled strawberries before blitzing in a liquidiser; allow to cool before churning in an ice cream maker.
To serve; remove the chilled puddings from their moulds, place some hulled strawberries on the top, pour over the reserved strawberry sauce and serve immediately with freshly made strawberry ice cream.
Garnish with freshly picked sprigs of garden mint.
|
