Salted caramel rice pudding
It's a three layer dessert consisting of burnt butter kourambiethes and rice cream topped with salted caramel. Get the three elements ready, layer and voila! Here's a breakdown:
Burnt butter kourambiethes
Makes approx. 20
Ingredients:
3.8kg unsalted butter (at room temperature)
1.1kg icing sugar
10 vanilla bean, scraped
4 tsp salt
1.7kg plain flour
1.7kg self-raising flour
10 eggs, beaten
10 cups flaked almonds
5 cup icing sugar mixture to dust
Method:
1. Place half of the butter in a heavy base saucepan and heat over a high heat until turn’s black (not brown, completely black). Leave to cool to room temperature.
2. Once completely cool, pour into a medium sized bowl along with all of the burnt milk solids from the bottom of the pan, the other half of the soft butter, the vanilla seeds and the salt. Using your hand whisk together until combined.
3. Sift in the flours and work together until the dough comes together.
4. Divide roughly into 20 balls. Roll into small two-inch sausages and lightly bend into crescent shape. Place onto lightly grease baking tray and place into the fridge to set.
5. Pre-heat fan forced oven to 170 degrees Celsius.
6. Lightly brush the outside of the biscuits with the beaten egg and roll through lightly crushed flaked almonds. Return to baking tray. Repeat until all finished.
7. Bake biscuits until deep golden brown.
8. Once cooked remove from the tray and place onto a wire rack to cool.
9. Once cool sprinkle with loads of icing sugar. Store in an airtight container.
Rice cream
Ingredients:
6 Cinnamon quills
1kg Castor sugar (1)
1kg Water
1kg Sushi rice
1.8kg Cream 35%
1.8kg Milk
960g Egg yolks
600g Castor sugar (2)
12 Vanilla pods, scraped
Method:
1. In a heavy based pot, make a spiced sugar syrup by boiling castor sugar (1) with water and cinnamon quills
2. Allow to cool and reserve until needed
3. Rinse the rice under cold water to clean. Cook via absorption method until well cooked
4. Strain rice well and toss with enough spiced sugar syrup to coat and stop it sticking together
5. Allow to cool and reserve
6. To make the ice cream base, place the cream, milk, egg yolks, castor sugar (2) and vanilla pods into a thermomix and cook until the mixture reaches 90 degrees Celsius
7. Pass through a fine chinois and chill in a blast chiller
8. Once cooled, fold through the rice and distribute evenly between paco canisters
9. Freeze paco canisters in blast freezer or freezer
10. Churn before use
Salted Caramel
Ingredients:
10kg caster sugar
2kg glucose
10lt cream
150g salt
3kg butter, roughly diced
Method:
1. Place the glucose and sugar into a heavy based pot (glucose first)
2. Cook until it is a dark colour at 175 degrees Celsius (use a pastry brush to wash the rim of the caramel)
3. Bring cream and salt to the boil
4. Add cream to the caramel and stir until dissolved
5. Allow to cool to 40 degrees Celsius before blending in diced butter with stick blender
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By Arshie Chevalwala August 17th, 2015
