Have a nibble

Yield: 1 servings

Measure Ingredient
300 millilitres Milk
50 grams Instant rice
30 grams Sugar
½ \N Split vanilla pod
3 \N Egg yolks
5 millilitres Arrowroot
50 grams Milk chocolate; melted
1 \N Hot cross bun
1 pinch Ground ginger and cinnamon
100 grams Marzipan
2 \N Comice pears
50 grams Butter
100 grams Caster sugar
5 millilitres Lemon juice
15 millilitres Double cream
150 millilitres White wine
50 grams Sugar
½ \N Lemon
½ \N Split vanilla pod
1 pinch Cardamom seeds
2 \N Comice pears
50 grams Butter
2 \N Hot cross buns
\N \N Icing sugar
\N \N Grated chocolate to decorate

CHOCOLATE RICE PUDDING

MARZIPAN STUFFED PEARS WITH

PEAR BRUSHETTA

Chocolate Rice Pudding:

1 Put the milk, rice, sugar and vanilla pod into a pan and bring to a simmer.

2 After 10 minutes stir in the egg yolks, arrowroot and melted chocolate.

Continue cooking until the rice is tender. Serve decorated with cream and grated chocolate.

MARZIPAN STUFFED PEARS WITH CARAMEL: 1 Break up the Hot Cross Bun into a bowl and mix in the marzipan and spices.

2 Remove the core from the pears using a corer and fill with the marzipan mixture.

3 Melt the butter in a shallow pan, add the sugar and lemon juice and stir until the sugar has dissolved. Stir in the cream. Add the pears and cook until a rich golden brown. Serve the pears on a plate drizzled with the caramel.

PEAR BRUSHETTA:

1 Heat the white wine, sugar, lemon, vanilla pod and cardamom seeds in a pan. Peel and slice the pears and add to the pan. Pour over enough hot water to cover and simmer until tender. Drain. Melt the butter.

2 Halve both buns and toast under a hot grill until golden brown. Brush with the melted butter. Fan the poached pear slices onto each bun and sprinkle over some icing sugar and grated chocolate.

Converted by MC_Buster.

NOTES : Chef - Jeanne Rankin

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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