Method
Ingredients
Ingredients
Rice Pudding
- 100g Tilda Arborio Rice
- 300ml almond milk
- 300ml coconut milk
- 60g palm sugar
Mango Sorbet
- 500g mango
- 110ml water
- 90g caster sugar
- 15g glucose powder
Honeycomb
- 200g caster sugar
- 70g glucose
- 2 tbsp water
- 10g bicarbonate of soda
Pistachio Crumble
- 120g plain flour
- 60g pistachios
- 100g caster sugar
- 3 tbsp brown sugar
- 110g vegetarian butter
Garnish
- Lemon verbena
- Snap dragon flowers
- Coriander
Method
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For the Rice Pudding - Put all the ingredients into a medium sized saucepan and bring to a boil, then turn to a low heat and cook covered for 20-25 minutes.
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For the Mango Sorbet - Dice 100g of mango and reserve for the finished dish.
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Bring the water, sugar and glucose to a boil, then allow to cool before blitzing with remainder of the mango and churning in an ice cream machine.
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For the Honeycomb - Mix the caster sugar, glucose and water and heat until it reaches 150˚C.
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Whisk in the bicarbonate of soda, pour into a tray and allow to cool.
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For the Pistachio Crumble - Blitz all of the ingredients to form a dough, then roll out and freeze.
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Blitz the frozen dough to form crumbs, then cook as discs at 160˚C for approximately 5 minutes or until golden brown.
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lace the diced mango in the bottom of a bowl, top with the rice pudding and then finish with the honeycomb, crumble, sorbet and herbs.
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Garnish with the lemon verbena, snap dragon flowers and coriander.
