Vino dulce natural crianza Vendimia Tardía La Diva 2012, de Alicante.
Egg Yolk Pudding with Mango, Pine Nut Custard and a Frozen Lavender-flavored Rice Pudding Infusion
Preparation
To make the custard, infuse the milk and the vanilla, then mix in the egg yolks, sugar and roast pine nuts. Blend in the Thermomix for eight minutes at 70ºC / 158ºF to obtain a smooth texture. Strain and leave to stand.
Soak the rice in a little water then add the milk, flavoring and cinnamon. Infuse slowly, as if making a traditional rice pudding. After 45 minutes, add the sugar and filter to make a flavored rice pudding infusion. Add the stabilizer. Beat to obtain the desired texture.
To make the ‘egg yolk pudding with mango’, first prepare a thick syrup. Mix the egg yolks with the mango and gradually trickle in the syrup. Transfer to a mold and cook in a bain-marie until set. Chill.
Presentation
Serve in individual portions accompanied with the pine nut custard and the frozen lavender-flavored rice pudding infusion.
Preparation by: Koldo Miranda
1 hour
- 500 ml milk
- 150 gr roasted pine nuts
- 55 gr sugar
- 5 egg yolks
- 1 vanilla pod
- 55 gr rice
- 1 l milk
- 180 gr sugar
- 1 stick cinamon
- Lemon and orange rind
- 4 lavender floers
- Stabilizer
- 500 gr suagr
- 8 egg yolks
- 100 gr ripe mango, peeled and cut into pieces
- 17.723 fl. oz milk
- 5.291 oz roasted pine nuts
- 1.94 oz sugar
- 5 egg yolks
- 1 vanilla pod
- 1.94 oz rice
- 1.76 pint milk
- 6.349 oz sugar
- 1 stick cinamon
- Lemon and orange rind
- 4 lavender floers
- Stabilizer
- 17.637 lb suagr
- 8 egg yolks
- 3.527 oz ripe mango, peeled and cut into pieces
- 2.113 cup milk
- 0.72 cup roasted pine nuts
- 0.283 cup sugar
- 5 egg yolks
- 1 vanilla pod
- 0.283 cup rice
- 4.352 cup milk
- 0.858 cup sugar
- 1 stick cinamon
- Lemon and orange rind
- 4 lavender floers
- Stabilizer
- 2.33 lb suagr
- 8 egg yolks
- 0.49 cup ripe mango, peeled and cut into pieces
Wine match