RICE PUDDING AND QUINCES CAKE

INGREDIENTS

CREAMY RICE PUDDING

  • 75 g of long-grain rice
  • 750 ml of whole milk
  • 100 g of sugar
  • 1 cinnamon stick
  • 5 g of nutmeg
  • 1 orange zest
  • 5 g of instant coffee
  • ⅓ vanilla pod
  • 30 g of yolk
  • 100 ml of Milkaut Profesional Cream 44%
  • 200 g of plain yogurt
  • 7 g of unflavoured gelatin

QUINCE COMPOTE CENTER

  • 6 quinces
  • 300 g of sugar
  • 750 ml of Chardonnay white wine
  • 2 tbsp. of peppercorns
  • 2 cinnamon sticks
  • 2 units of star anise
  • 3 cloves
  • juice of 2 lemons
  • 4 g of unflavoured gelatin

BRETON BASE

  • 190 g of Milkaut Profesional Butter
  • 3 g of salt
  • 150 g of icing sugar
  • 70 g of yolk
  • 225 g of pastry flour
  • 9 g of baking powder

CHEESE MOUSSE

  • 100 g of yolk
  • 150 g of sugar
  • 14 g of unflavoured gelatin
  • 40 ml of lemon juice
  • 380 g of Milkaut Profesional Cream Cheese
  • 320 ml of Milkaut Profesional Cream 44%

TRANSPARENT GLAZE

  • 120 ml of Milkaut Profesional Cream 39%
  • 180 g of sugar
  • 80 ml of water (1)
  • 15 g of unflavoured gelatin
  • 45 ml of water (2)
  • 200 g of gloss gel
  • 1 vanilla pod

MILKAUT SOLUTIONS

PROCESS

CREAMY RICE PUDDING

Begin by warming half of your milk in a saucepan. In a separate bowl, combine the rice, the remaining milk, and half of the sugar. Add cinnamon, nutmeg, coffee, vanilla pod, and orange zest to the mixture. Cook the rice, gradually adding in the rest of the milk as it gets absorbed by the rice, constantly stirring.
In another bowl, whisk together the remaining sugar and egg yolks until they reach a pale-yellow colour. Gradually incorporate this yolk mixture into the rice and continue to stir for a few more minutes. Remove your mixture from the heat and let it cool down. At this point, add in the pre-hydrated gelatin. Mix the yogurt and cream, and whip this mixture into semi-stiff peaks. Then, add this cream mixture into your cooled rice preparation with gentle folding motions. Pour the mixture into a 14 cm diameter mold or cake ring.

QUINCES IN COMPOTE CENTER

Peel the quinces, remove the seeds, cut into large cubes and sprinkle with lemon juice. In a saucepan, pour in the wine, sugar, cinnamon, cloves, black pepper, and anise. Bring to a boil. Add the quinces and cook for 15 minutes. Transfer to a baking dish, cover with aluminum foil and bake in the oven at 180 °C until the quinces are tender and have a good colour. Once ready, let it cool and remove the spices. Set aside some quinces for decoration. Separate the quinces from the juice and use the food processor. Add the gelatin, previously hydrated, mix well and pour over a no. 14 ring mold, wrapped in plastic film. Freeze until set.

BRETON BASE

Cream the Milkaut Profesional Butter with the icing sugar. Incorporate the egg yolks and, finally, the sifted dry ingredients. Just integrate without kneading. Chill in the refrigerator for at least 30 minutes. Roll out to a thickness of ½ cm and bake inside a 20 cm diameter ring mold.

CHEESE MOUSSE

Make a sabayon with the egg yolks and sugar. Hydrate the gelatin with water and lemon juice, and incorporate it into the sabayon. Add the Milkaut Profesional Cream Cheese, previously mixed with the Milkaut Profesional Cream 44%, and incorporate it with folding movements.

TRANSPARENT GLAZE

Bring the Milkaut Profesional Cream 39% to a boil along with sugar and water (1). Remove from heat and add in the gelatin that has been previously hydrated with water (2). Stir until well combined. Next, add in the gloss gel and sift it. Stir in the vanilla pod. Use at 31 °C.

ASSEMBLY

Place ⅓ of the cheese mousse into your chosen mold. Next, layer in the creamy rice pudding. Add another layer of cheese mousse, followed by the quince center. Fill the remainder of the mold with cheese mousse and place in the freezer to set. Then, cover it with the transparent glaze and position it on top of the pre-baked pastry base. For a final touch, garnish with quince segments and a vanilla pod.

TAGS

MILKAUT SOLUTIONS