Recipe :
10g cinnamon sticks
20g orange blossom water
200g round rice
2 litre of milk
350g caster sugar
1 bourbon vanilla pod
60g egg yolks
60g of butter
5 pastilla sheets
With clarified butter and sweeten the pastilla sheets. Cut out discs with cookie cutters then bake at 170’C for 10 minutes.
Fruit mixes: 100g of almonds
100g cashew nuts
50g walnuts
50g hazelnut
100g sugar
40cl of water
Then, roast the dried fruits for 10 minutes at 170°C then bring the water to a boil with the sugar then add the hot dried fruits to caramelize them.
Rice pudding with orange blossom and cinnamon.
Cook the rice for 3 minutes in simmering water. Bring the milk to a boil, add the scraped vanilla pods, cinnamon, orange zest then add the rice and cook at power 3 for 35 minutes. Add the caster sugar then the beaten egg yolks and cook for another 2 minutes. Finish with the butter, mix, remove the vanilla pods, cinnamon, orange zest and add the orange blossom then leave to cool.
Assembly : Pipe a dot of rice pudding with milk cream on the plate. Place a disk of pastilla. Then put some dried fruits. Repeat the operation with 3 leaves in total then decorate with a few pieces of pastilla leaves to create volume.
