Wednesday, June 9, 2010

Raspberry & Rhubarb Vanilla Rice Pudding

The pudding of my childhood... Now with some rhubarb and raspberries to balance the smoothness sweetness of vanilla milk rice. You can try it with different fruit combination. Strawberries and rhubarb, raspberries and peaches, blackberries and apricots. Just use your imagination and the best seasonal produce.

Raspberry and Rhubarb Vanilla Rice Pudding
4 - 6 servings

1 liter of 3.5% fat milk 

pinch of salt 
100g short-grain rice 
100-120g of sugar 
1 / 2 vanilla bean

350g rhubarb cut into small pieces 

1 / 2 teaspoon grated lemon peel 
30g sugar (or slightly more if the rhubarb is very tart) 
125g raspberries

the milk to boil  in a large pan with the vanilla bean split in half . Add to the boiling milk rice (previously rinsed) and a pinch of salt. At a very low heat (it has just to simmer very gently) cook it covered for about 1 hour, stirring frequently, until rice begins to thicken. If you have too much milk at the end of cooking, take off the lid for the last 15-20 minutes, so the liquid may evaporate. 10 minutes before the end of cooking add the sugar and remove vanilla bean.
Mix chopped rhubarb with sugar and lemon peel in a small saucepan. Cover it and cook over low heat until it falls apart and creates a kind of mousse.
When the rice cools down a little put it into bowls or glasses and top with rhubarb mousse and raspberries. You can eat it warm, at room temperature or cold from the fridge.

Enjoy !

Tuesday, June 1, 2010

Coconut truffles from Goa

Coconut truffles from Goa

Coconut truffles from Goa ( 30 truffles )

35 g (1 / 2 cup) desiccated unsweetened coconut flakes
ghee butter  (or regular clarified butter)
2 tablespoons of tahini sesame paste or smooth peanut butter
50 g (1 / 3 cup) icing sugar
150 g (1 and 1 / 2 cup) milk powder

coconut and chopped pistachios for decoration 

Coconut truffles from Goa

Melt the butter in a pan, pour half  of it to the mixer bowl. Add coconut flakes to the rest of the butter in a pan and fry them until they get golden brown. Mix the remaining butter in a blender with icing sugar and tahini (or peanut butter). Add fried coconut and then gradually add milk powder to the mixture until it is thick. 

Put the mixture into the refrigerator tightly covered until it set. 

Form small round truffles from the cold mixture (most convenient way is to use a little
ice cream scoop ) and then roll them with your hands. If the truffles stick to your hands, add more powdered milk. If it crumbles, add a little more melted butter. 

Once formed, you can coat the truffles with coconut or chopped pistachios but it is not necessary. The truffles  are just as good without these extras. Put them for 1 hour into the fridge and serve cold.

Coconut truffles from Goa