Summer berry rice cream
40 MINUTES + COOLING + FREEZING | SERVES 8 | EASY There’s no churning required for this dessert.
whole milk 700ml, plus extra if needed
caster sugar 125g
vanilla pod 1, halved lengthways and seeds scraped out
pudding rice 125g
oil for the tin
double cream 500ml frozen mixed berries 150g COMPOTE
frozen mixed berries 350g
caster sugar 85g
lemon Ω, juiced
• Tip the milk, sugar, vanilla seeds and pod, plus a pinch of salt, into a pan. Bring to the boil, add the rice, then turn down the heat and simmer for 25-30 minutes or until the rice is cooked, stirring every so often. Add a little more milk if it gets too dry. Cool.
• To make the compote, put all the ingredients into a pan and put over a medium heat. Once the sugar has dissolved, simmer vigorously for 10 minutes until jammy, then leave to cool completely.
• Brush a 900g loaf tin with oil and line it with baking paper. Remove the vanilla pod from the rice.
• Whip the double cream to soft peaks and beat a few large spoonfuls into the rice, then fold through the rest.
• Scatter a third of the frozen berries over the bottom of the loaf tin and spoon over a third of the rice mixture, tapping the tin down on the counter to remove any air bubbles. Spoon over half the compote and ripple through. Scatter over a third of the berries, followed by another third of the rice mixture, and the remaining compote and berries, finishing with the remaining rice mixture. Cover and freeze for 3-4 hours or overnight.
• Take out of the freezer 15 minutes before serving. Turn out and slice with a hot knife.
PER SERVING 550 KCALS | FAT 37.3G SATURATES 23G | CARBS 47G | SUGARS 35G FIBRE 2.1G | PROTEIN 5.5G | SALT 0.1G