Coconut Jasmine & Ginger Brûlée
- Medium
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
Method
Ingredients
Ingredients
Rice
- 50g Tilda Fragrant Jasmine Rice
- 10g caster sugar
- 400ml coconut milk
- 100ml milk
- 10g butter
Ginger Brulee
- 200ml double cream
- 50ml milk
- 2 egg yolks
- 1 egg
- 50g sugar
- 50g steam ginger puree
Crushed Caramel
- 100g granulated sugar
- 100ml water
Method
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For the Rice - Wash the rice.
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Boil the coconut milk and butter in a saucepan.
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Add the washed rice, stir continuously for about 15-20 mins until the rice is cooked and most of the milk has been absorbed.
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Once cooked add the sugar, remove from the pan and cool at room temperature covered with cling film.
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For the Ginger Brulee - Warm up the cream, milk and ginger puree. DO NOT BOIL.
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Whisk together egg yolks, egg and sugar.
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Pour the warm liquid over the eggs, let stand for 15 minutes to allow the ginger to infuse.
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Strain the eggs and milk and pour onto the cooked Jasmine rice.
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Whisk until all the rice has been dissolved in the brulee mix.
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Pour into flat dishes and cook directly at 90C on the tray for 40-50 minutes or until set.
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o serve sprinkle with crushed caramel and caramelise with a blowtorch.
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For the Crushed Caramel - Boil to caramel, pour the caramel onto greaseproof paper, cool and crush into a powder, sieve and use as required.
