James Tan
Black rice pudding, butterscotch sauce with poached cumquat and chilli chocolate icecream
serves 4
Black Rice Pudding
Ingredients
150g black glutinous rice
100g crystallized fruit of your choice
Method
Rinse the rice in cold water. Place in a saucepan and cover with water to the height of 1.5cm.
When rice is cooked and whilst it is still hot, combine finely chopped fruit.
Spoon the rice mixture into small moulds which have been lined with plastic wrap.
Cool to room temperature.
Butterscotch Sauce
Ingredients
1tbsp golden syrup
1tbsp brown sugar
1/2 cup cream
100g butter
Method
Gently heat the syrup, sugar and cream together, do not boil.
When mixture is hot enough, add the butter and stir until all is melted.
Cool in fridge, stirring occasionally.
Poached Fruit
Method
Gently simmer peeled and halved fruit of your choice e.g. pears, peaches, plums and figs (James used cumquats for our dinner) in enough water to cover fruit.
Once liquid has reduced by 1/3 add in 1/2 cup port, sherry, cointreau or brandy and sugar to taste.
Bring to boil and cool.
Chocolate Chilli Icecream - makes 1Ltr
Ingredients
300ml pure cream
300ml full cream milk
100g caster sugar
1 egg yolk
130g bittersweet chocolate
pinch ground cinnamon
25ml Kahlua
30g bittersweet chocolate chips
30g slivered almonds
a few drops of Pequin chilli or chilli oil
Method
Gently heat the milk and cream in a sauce pan over a low flame.
When warm, stir in yolk and sugar.
When mixture has thickened, add bittersweet chocolate (130g), cinnamon and Kahlua.
Do not boil.
Make in icecream churn, add extra bittersweet chocolate, almonds and chilli oil a few minutes before it is ready.
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