Mousse magic
A great feature in your Scarborough News ... a recipe that you can create at home. This rice pudding mousse is devised by Ollie Moore, of the Ox Pasture Hall Hotel, Scarborough. PLUS there’s a great money-off voucher for the Ox Pasture Hall
See the rice pudding mousse devised by Ollie Moore, of the Ox Pasture Hall Hotel, Scarborough, in our latest recipe feature – plus great dining out money-off voucher for the hotel.
For as long as I can remember I’ve always enjoyed a good rice pudding, my mum would cook it low and slow for a nice skin and great set, always packed with juicy soaked raisins and served piping hot with vanilla ice cream. Over the years I’ve tried different recipes and different techniques but this is a recipe I always come back to, I love the soft set and mousse-like texture it has whilst still remaining a flavoursome and creamy rice pudding.
The matcha green tea powder is used to give a more refined and more mature flavour profile; it also works very well with the juicy spiced pineapple. Though you could substitute it for a variety of flavours such as nutmeg / cinnamon etc or even exchange the milk for coconut milk and add some mango puree before setting for something more exotic but an equally interesting flavour combination.
The Szechuan pineapple is a fridge must-have for me, I’m literally never without a tub! It works great alongside the pudding but will also be lovely for breakfast with some Greek yoghurt and a sprinkling of granola or as a late night treat with ice cream! In the restaurant we serve our Matcha Rice Pudding with a black sesame puree and Mandarin sorbet, though for ease in the home kitchen this will serve as a lovely dessert for any occasion, enjoy! -Rice pudding yield 6 portions / pineapple 6-10 (dependent on size)
Recipe time for rice pudding 4-7 hours for cooking and setting / 1 hour for pineapple Recipe difficulty 5/ 10
Rice Pudding:
70g long grain pudding rice (washed over a colander to remove excess starch) 300ml milk
80ml double cream
3g salt
10g butter
50g caster sugar 1tbsp matcha powder Set up a round bottomed metal bowl over a bain-marie on low/ medium heat, place the rice in this bowl. In a pan bring all other ingredients except the matcha to the boil and then pour this over your rice. For the next hour or so keep a lid on this mix and lightly stir once in a while. The rice is ready when the majority of the liquid has been soaked up and the grains are very tender. Take off of the heat and add your matcha powder, stir until it’s been taken in completely. Leave this mix to cool in the fridge.
Mousse:
350g matcha rice pudding 150 g semi whipped double cream, plus 25g to melt the gelatine into
1 ½ Leaves bronze gelatine sheets or equivalent Soften your gelatine in some ice cold water, then add to your 25g of double cream, this will need to be warm enough to melt the gelatine but not boiling. Stir and pass through a sieve. Agitate your rice pudding mix to soften and fold through the gelatine followed by the semi whipped double cream, folding until you have an even texture. This mix can now be set in small ramekins or bowls, at the restaurant we set in half sphere moulds then glaze with a matcha jelly for a glossy finish.
Szechuan Pineapple:
1 sweet pineapple
15 Szechuan peppercorns
½ red chilli
1 tsp vanilla essence
750g caster sugar
1000 ml water
Peel, core and dice your pineapple, around ½ cm. Keep these aside in a bowl. Put all other ingredients in a pan and bring to the boil, hold on a rolling boil for 1 minute, pour this syrup over the pineapple and cling film the bowl. Leave this to cool for a few hours or better still overnight to really take on the flavour of the syrup.
To serve take the pudding from the fridge in advance to reach room temperature. Serve with the pineapple either warm or chilled. You could always reduce some of the syrup to use as a sauce for the dessert. Enjoy!