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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.

Spanish recipe: Egg yolk pudding with mango, pine nut custard and a frozen lavender-flavored rice pudding infusion. Photo by: Toya Legido/©ICEX.

Presentation

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Chef's Remark:

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Preparation by: Koldo Miranda
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