This week we've got a new recipe for Halloween that we're using in the restaurant.
It's called Casper the friendly rice pudding. It looks like a ghost and it's really simple to make, the kids will love it.
Here is 21212 sous chef Chris Tracey's recipe.
Ingredients
Rice pudding
4oz of pudding rice
Half a pint of milk
Half a pint of cream
2 tablespoons of caster sugar
A handful of golden sultanas
A handful of desiccated coconut
A handful of chopped pecan nuts
A tablespoon of cottage cheese
1 Take the pudding rice and cook it in the milk and cream with the sugar (you can also add a vanilla pod if you like).
2 Add a handful of golden sultanas, desiccated coconut, chopped pecans and a tablespoon of cottage cheese.
3 Mix together and put to one side
Berry compote
A punnet of blueberries
A punnet of blackberries
2 tablespoons of caster sugar
1 Cook the blueberries and blackberries down with the sugar on a low heat until you're left with a running jam like consistency.
2 Put to one side.
Crispy pancake crepe
4 oz of flour
1 egg
Half a pint of milk
Saffron (optional)
1 Mix the flour, egg and milk together in a bowl.
2 Add the batter to a frying pan to make pancakes.
3 Dry the pancakes out in a low heated oven until they become crispy.
4 Dust with cinnamon powder.
5 Put to one side.
Italian meringue
4 egg whites
200g of caster sugar
1 Add some water to the sugar and heat to 118 degrees centigrade.
2 Whip the egg whites to stiff peaks and add the sugar mixture slowly as you're whipping.
3 Keep whipping until the mixture comes to room temperature.
4 Put the mixture into a piping bag and put to one side.
Constructing the dish
1 Put the berry compote at the bottom of your dish.
2 Add a layer of rice pudding and top with the Italian meringue. You can use a blowtorch to give the meringue a lovely brown colour.
3 Break off a big shard of pancake and stick in into the back of the dish. Place another shard beside the bowl for dipping.
4 Serve
5 You can add sultanas for eyes if you want.
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