Rice Pudding Cloud and Saffron Ice Cream

By corlear

Note: As the dehydrated saffron rice can be kept for a long time, you should not make a smaller quantity.

Ingredients

• For the infused milk:
• 2 cups milk
• 2 oz sugar
• 1 vanilla pod
• 1 cinnamon stick
• 3 orange peel
• 3 lemon peel
• For the rice pudding:
• 2 cups water
• 3 oz whole rice, cleaned
• infused milk (see previous step)
• For the rice pudding cloud:
• 2 cups rice pudding (see previous step)
• 4 sheets gelatin (previously rehydrated in cold water)
• 4 semi-rigid greaseproof paper
• For the saffron ice cream:
• 13/4 cup milk
• 1/2 cup single cream (35% fat)
• 1 tsp roasted saffron strands
• 1 tsp powdered milk, skimmed
• 1/3 cup sugar
• 1/3 cup glucose
• 1 tbsp ice cream stabilizer
• For the saffron base:
• 11/4 cup water
• 1/2 tsp saffron strands
• For the saffron rice:
• 83/4 oz rice, washed
• 4 1/2 cups water
• 11/4 cup saffron base (see previous step)
• 0.4 º olive oil
• For the saffron rice sugar:
• 3 oz puffed saffron rice(see previous step)
• 1/4 cup Demerara sugar
• For the lemon egg custard:
• 6 tbsp lemon juice
• 21/2 tbsp sugar
• 1 egg
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the dark caramel slices:
• 4 oz fondant
• 3 tbsp glucose
• For the orange sugar:
• peel of 3 oranges
• 1 cup water
• 1/3 cup sugar
• To finish:
• cinnamon powder
• grated rind of 1 lemon
• 4 saffron strands

Details

Servings 4

Preparation

Step 1

For the infused milk:
1. Bring the milk to the boil and infuse with the sugar, vanilla, cinnamon, orange and lemon peels. Leave for 5 minutes and strain.

For the rice pudding:
1. Meanwhile, cook the rice in the water until all the liquid is absorbed.
2. Gradually add the infused milk and cook over a low heat so it does not evaporate.
3. Cooked the rice until it is overcooked and strain to get the rice pudding.
4. Keep in the fridge.

For the rice pudding cloud:
1. Dissolve the gelatin in 1/3 cup of rice pudding heated to 120ºF.
2. Keep the rest of the rice pudding really cold.
3. Start to whisk the still warm jellied milk and add the rest of the really cold rice pudding. Whisk for 10 minutes.
4. When the mixture is stiff, take out of the mixing bowl and fill semi-rigid greaseproof paper (1¼" in diameter) and put in the fridge.
5. Once the mixture is set, remove the paper and cut into 3¼" cylindrical tubes.

For the saffron ice cream:
1. Bring the milk and the cream to the boil and infuse the saffron for 5 minutes.
2. Add the rest of the ingredients (powdered milk, sugar, glucose and ice cream stabilizer) to the saffron base.
3. Stirring continuously, heat the mixture to 185ºF.
4. Leave to stand for 8 hours in the fridge and process in the ice cream maker.

For the saffron base:
1. Roast the saffron in foil in the oven.
2. Bring the water and saffron to the boil and leave to infuse overnight.

For the saffron rice:
1. Wash the rice in a generous amount of cold water to remove the starch, then cook over a low heat with the water and the saffron base.
2. Cook for 25 minutes until most of the water has been absorbed. Wash and cool the rice so that the grains do not stick together and dry in the oven scattered over a tray at 175ºF for 4 to 6 hours. You can also dry it a room temperature or in the sun.
3. Fry in a generous amount of hot oil and once it has puffed up, leave to cool on kitchen paper to absorb as much excess oil as possible.

For the saffron rice sugar:
1. Grind the puffed rice with the Demerara sugar in a coffee grinder to get a fine mixture.

For the lemon egg custard:
1. Mix the lemon juice, sugar and egg and place in the Thermomix.
2. Cook in the Thermomix at 186ºF and leave for 5 minutes.
3. Add the gelatin, stir and strain. Leave to cool in a container in the fridge.

For the dark caramel slices:
1. Heat all the ingredients together over a medium heat until the mixture caramelizes and turns golden brown.
2. Remove from the heat and leave to cool.
3. Place a piece of dark caramel between 2 Silpat liners and place in the oven at 340ºF for 4 minutes and then use a rolling pin to roll it out into a thin sheet.
4. Keep in a Tupperware container with silica gel.

For the orange sugar:
1. Peel and finely chop the orange peel.
2. Blanche the peel in boiling water 3 times.
3. Leave the peel to crystallize in the water and the sugar for 2 hours.
4. Simmer until the peel is crystallized.
5. Drain the peel while still hot and spread over greaseproof paper.
6. Leave overnight until the sugar crystallizes.
7. Once the orange peel has crystallized, grind in the food processor and sieve.
8. You will have a fine powder (that has gone through and sieve and which you should keep to use later) and small piece of orange sugar that will have been left in the sieve.

Final Steps & Preparation:
1. Coat the rice pudding cloud in the lemon egg custard and place on a long plate.
2. Arrange the cinnamon and orange powder in a right angle on the rice pudding cylinder.
3. Place the grated lemon rind and a saffron pistil on top of the finally stretched and broken dark caramel.
4. Place a spoonful of saffron rice sugar beside the upper part of the plate and two small quenelles of saffron ice cream opposite the rice pudding tube.