Wednesday, 16 September 2015

Empress Rice Pudding, with Blackberries & Apple

This beautiful version of the humble rice pudding, sees the classic mixed with a crème legere and  hides a compote of blackberry and apple within.  It's certainly dinner party worthy!

Empress Rice Pudding

Okay, so rice pudding isn't particularly sexy and is often considered a little old school being just for the very young or infirm, but for me I love the stuff!  I find it comforting, filling, nutritious and flavoursome.  As a child, Mum would often make a large casserole dish of milk puddings and bake it slowly in the oven; Mmm it was so good, soon being demolished.


Empress Rice Pudding

A little while ago I stumbled across a recipe by Michel Roux Jnr called Empress Rice Pudding, and being intrigued I learnt that this version is gently mixed with a custard and whipped cream and is then lightly set with gelatine.  I was sold, it looked divine and sounded delicious being served with mixed dried fruits.

Empress Rice Pudding

As Mr E is vegetarian I obviously couldn't serve this version to him; so after a little playing around I managed to make it without any gelling agent by simply making all three of the components a little thicker.  The rice pudding was made on the hob rather than in the oven, thus reducing the time involved.  In place of the crème anglaise I used a crème patissiere which was then mixed with whipped cream to make, I believe crème legere.   The mixture was placed into individual lined dariole moulds with a compote of blackberry & apple hidden in the centre.  The pudding rice had been infused with cardamom to give a slight warming spice to the dessert, but this can easily be omitted if you prefer.

Empress Rice Pudding

And the verdict?  Oh. My. Goodness. It was delicious.  It really elevated the humble rice pudding to a dessert which I'd be more than happy serving at a dinner party!  It's straight forward to make and as you can make it the day before, it frees up time allowing you to focus more on your main meal and guests.



So, let's get to it and bake!


Empress Rice Pudding, with Blackberries & Apple     Yum

Yield: 4
Serves: 4
Difficulty: Easy - Moderate
Freezable: Sorry, untested
Time: 45 minutes hands on; plus cooling and setting time


You will need:

4 x dariole moulds (ours hold 6 fl oz / 160ml)
cling film
3 x heavy based small pans
1 good sized mixing bowl
whisk
wooden spoon

For the Rice Pudding

2 Cardamom Pods (optional)
450ml Milk (not skimmed)
80g Pudding Rice
25g Sugar

 

For the Crème Patissiere / Crème Legere 

200ml Milk (not skimmed)
2 large Egg Yolks
2 tbsp. Corn Flour
40g Caster Sugar
1/2 tsp Vanilla Extract
150ml Double Cream

For the Fruit Compote

1 Bramley Apple, peeled, cored and sliced thinly
2 handfuls of Blackberries, plus extra to serve
4 tbsp. Water
4 tsp Sugar

How to make them:

1.  Infuse the rice with the cardamom.  (Optional) To achieve the warming aroma of the cardamom in your Empress Rice Pudding, measure the rice grains into a bowl at least 24 hours before you plan to bake.  Remove the cardamom seeds from the husk and place on top of the rice.  Cover with cling film and set aside.  When you're ready to bake remove the cardamom seeds from the rice, those seeds can be used in another bake.

2.  Start the milk pudding.  Place the milk, pudding rice, and sugar into a heavy based small pan and set over a low to medium heat.  Allow the milk to simmer slowly, preventing the mixture from boiling.  Stir regularly to prevent the mixture from sticking.  Keep cooking the rice until the mixture is thick and creamy.  Try a rice grain and if it still has a 'bite' to it continue cooking for a little longer.  The rice pudding needs to be quite thick in order for it to hold its shape when turned out of the dariole mould, though  if you feel it has become too thick stir through a little more milk.  It will take around 30-40 minutes to cook the rice sufficiently.  Once cooked pour into a bowl.  Cover with a cling film so that it is in direct contact with the pudding, this will help prevent a skin form forming whilst it cools.

3.  Meanwhile make the fruit compote.  Place the apple, blackberries, water and sugar into another small pan and place over a medium heat, stir regularly.  Cook this mixture for about 10 minutes until the fruit has broken down and it is fairly thick.  Place into a bowl and allow to cool.      

4.  Make the crème patisserie.   Pour the milk into the pan and place on a low to medium heat to slowly bring it to the boil.  Meanwhile place the egg yolks, sugar and corn flour into a bowl and whisk together.  Once the milk has almost come to the boil, pour half of it over the egg mixture whilst whisking.  Once it is fully combined, pour this egg mixture back into the pan with the remaining milk and continue whisking.  Place the pan onto a very low heat and continue beating the mixture until it is very thick.  If the mixture becomes a little lumpy, remove it from the heat and beat vigorously with a wooden spoon until it is smooth again.  Avoid using too much heat on the hob as the eggs can easily scramble.  Once the mixture is thick and creamy, pour this into another bowl.  Cover this with cling film, so that the film is in direct contact with the crème patissiere.  Set aside to cool.

5.  Prepare the dariole moulds.  Use a double thickness of cling film to line the moulds, ensuring that the cling film is large enough to extend beyond the mould rim.  This excess cling film will be used to completely cover the Empress Rice Pudding.

6.  Combine the mixtures.  Once the rice pudding, crème patissiere and compote have cooled completely whip the double cream in a large mixing bowl.  Ideally do this with a hand whisk to prevent the cream from being over whisked.  Thoroughly stir the crème patisserie so that it is smooth and creamy.  Add the crème patissiere to the double cream and mix gently with a tablespoon or spatula.  Stir the rice pudding until it feels creamy again.  Add to the crème patisserie / crème legere mixture cream mixture and stir this in gently with a tablespoon or spatula.

7.  Fill the dariole moulds.  Using a teaspoon almost half fill the moulds.  Make an indentation in the mixture and place up to 1 teaspoon of the fruit compote in the indentation, ensuring that the fruit filling stays in the centre.  Top with more of the rice pudding mixture carefully so that it doesn't disturb the fruit filling.  Cover the pudding with the excess cling film.  Place in the fridge, ideally over night to firm up.

8.  Serve.  To de-mould the dessert, unwrap the excess cling film from the base of the pudding.  Place a plate onto the mould then carefully turn them upside down together, so that the plate is now the correct way around.  Remove the dariole mould.  Gently peel away the cling film.  Serve with blackberries and some of the remaining fruit compote.

Enjoy!










This recipe has been shared with:



Fabulous Foodie Fridays co-hosted by Lucy at Play Bake Smile and Lauren at Create Bake Make.
Perfecting Patisserie hosted by Lucy over at Baking Queen 74
Simply Eggcellent hosted by Dominic over at Belleau Kitchen.
Tasty Tuesdays hosted by Vicki over at Honest Mum
  
Cuddle Fairy CookBlogShare Link up your recipe of the week



 


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22 comments:

  1. Rice pudding is one of my favourite puddings. I love the idea of adding a creme pat and cardamom, yum! Thanks for sharing Angela x

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    1. It's delicious isn't it, a lot of people just eat rice pudding in the colder months but I'll happily eat it at the height of summer! The flavour of the cardamom and the silkiness of the crème pat through the rice pudding was wonderful.
      Thanks for popping by and commenting Sarah,
      Angela x

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  2. I'd completely forgotten about rice pudding! I haven't made it in years. I must rectify this immediately!! This actually looks really tasty and I suspect once you've had this, you wouldn't be quite so satisfied with the other!

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    1. Ha-ha-ha, that's a very good point :-) Ooh, you definitely are going to have to rectify that, rice pudding is just so delicious especially now the weather is turning a little chilly.
      Thanks for popping by and commenting,
      Angela x

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  3. Rice pudding is my favourite, favourite, favourite! I love it and this looks delicious! x

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    Replies
    1. Hahaha, it's just so delicious isn't it! Thank you so much Hannah and cheers for popping by and commenting,
      Angela x

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  4. Mmmmm, this sounds lovely and very comforting! I never understood that bad rep rice pudding tends to get. I love it!! #foodpornthursdays

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    Replies
    1. Thank you, it certainly was and just what we need now that the weather is changing! Yeah, it's strange as so many people I know enjoy rice pudding but like you say it gets a bad rep. I wonder if it's because we often offer it to the young and to those convalescencing.
      Thanks for popping by and commenting,
      Angela x

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  5. Husband is a huge fan of the traditional rice pudding, Im super curious about this variation.

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    1. So was I Suzanne. I loved it with the crem pat and the fruit compote helps to cut through that richness beautifully. I'm not sure how firm Michele Roux Jr's version is with the inclusion of gelatine, but this held beautifully once it had been chilled in the fridge over night.
      Thanks for popping by and commenting,
      Angela x

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  6. My other half is a little rice pudding obsessed so I know he would LOVE this :-) I'm a fan too! Although I've never had Empress rice pudding - it sounds pretty special! I think this will be on our menu soon :-) Thanks for sharing with #CookBlogShare

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    1. Ooh do try it Hayley, it's really lovely and really elevates the humble rice pudding (which is still delicious in it's own right). Do let me know how you get on if you give it a try.
      Thanks for popping by and commenting, and you're welcome x
      Angela x

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  7. What a lovely combination, I think this sounds so good and is a lovely way to make rice pudding a more sophisticated and pretty dessert! Thanks for linking up wit #PerfectingPatisserie

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    Replies
    1. Thank you Lucy. Rice pudding is so comforting but it can never normally be classed as sophisticated, but Empress Rice Pudding certainly makes it dinner party worthy.
      Thanks for popping by and commenting, (and you're welcome)
      Angela x

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  8. I had to laugh at the it's no longer old school bit lol this looks gorgeous! Great instructions & images as always hun. Thanks so much for linking up with #foodpornthursdays x

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    1. Aw thank you Becky, you're always so kind x
      I guess I was trying to imply old fashioned rice pud had been pimped up a bit, though you know what I mean I'm sure :-)
      Thanks for hosting and popping over to comment,
      Angela x

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  9. I'm obsessed with rice pudding, this looks wonderful. Thanks for linking up to #tastytuesdays x

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    1. Thank you :-) It's delicious stuff isn't it...and the traditional version is so easy to make.
      You're welcome, and thanks for popping.
      Angela x

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  10. that looks superb! I'm not generally a fan of rice-puddings, it must be a throwback to school lunches but this could convert me i'm sure! Thanks so much for linking to Simply Eggcellent xx

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    1. Thank you Dominic, this version of the humble rice pudding is far richer, as I'm sure you can imagine, than the usual version. It was quite a treat, though I would say that because I adore rice pudding.
      Thanks for popping by and commenting,
      Angela x

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