Vanilla Rice Pudding with Strawberry Jam and Crispy Aquafaba Meringue

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Recipe by Miro Uskokovic

Vanilla Rice Pudding

  • 114 grams short grained rice

  • 518 grams whole milk

  • 259 grams heavy cream

  • 104 grams sugar

  • .2 grams salt

  • .2 grams vanilla

  • .1 grams orange zest

Procedure:

Combine everything in a heavy duty bottom pot and stir well with the whisk. Bring to boil stirring with the whisk and making sure it doesn't stick to the bottom (be careful rice tends to fall to the bottom and stick).

Once boiling switch from the whisk to a spatula and cook until thick, porridge like, and grains of rice are showing at the surface. Taste and make sure rice is cooked. Transfer to a 9x13 pan and cover with plastic wrap. Cool down completely in an ice bath and let it sit in refrigerator overnight.

The next morning, it will be thick like a paste. For every 4000 grams of rice pudding add 550 grams of whole milk and adjust to creamy constancy by hand (use glove). Make sure no clumps are remaining.

Strawberry Jam

  • 1.995 kg strawberries, halved

  • 798 grams sugar

  • .8 grams salt

  • 8 grams raspberry vinegar

Procedure:

Combine half strawberries, sugar, salt and mix well in a pot. Cook over medium heat cooking constantly until falls apart and thickens. Blend with hand blender. Add rest of the strawberries, bring to boil and cook for 10 more minutes stirring constantly. Remove from stove and cool down. When cooled down, adding vinegar, and blend with hand blender quickly making sure it still remains some texture.

Aquafaba Meringue

  • 120 gr chickpea brine

  • ½ tsp white vinegar

  • 125 grams sugar

  • Cilantro powder

Procedure

  1. Pre-heat the oven to 210 F.

  2. Line a baking tray with a fresh (it is important that the surface is grease-free) sheet of baking paper.

  3. In a large, clean bowl, beat chickpea water and vinegar in a stand mixer until you get stiff peaks.

  4. To test if whipped chickpea water is ready, gently turn the bowl upside down. If the mixture does not start sliding down, you can start adding sugar. Otherwise, keep on whipping until the mixture stays in the bowl when inverted.

  5. Start adding sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue until all the sugar has been added. By now, the mixture should become beautifully glossy, thick and sticky.vSpread onto baking sheet

  6. Sift cilantro powder on top to cover. Cilantro powder can be made by microwaving cilantro leaves until dry, and then pulverizing.

  7. Bake for about an hour, then turn the oven off but leave the tray with meringue inside with the oven’s door slightly open for another hour for the meringues to dry out fully. 

To assemble, place rice pudding in a bowl, with two spoonfuls of strawberry jam, and 1 scoop of Passionfruit Cilantro sorbet. Break the meringue into different sized pieces and place a few on top. Dust the whole dessert with cilantro powder.

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