“Rice pudding with apples and caramel” by chef Olivier Bellin
Chef Olivier Bellin's “Rice pudding with apples and caramel”, we bet you'll love it!
Served in small verrines, this dessert is sweet, gourmet, finely caramelized, and pleasantly spicy with some citrus zest!
Ingredients : - 250g of rice
- 1.5L of milk
- 1 orange zest and 1 lemon
- 1 vanilla pod
- 40g of butter
- 100ml of cream
- 100g of sugar
For the apples:
- cinnamon
- 12 sweet apples of your choice
For the caramel:
- 120g salted butter
- 50ml liquid cream
- 150g of sugar
- 50g of water
Cooking rice pudding Cook the rice over medium heat like rice pudding for 45 minutes to 1 hour with the vanilla, sugar, lemon and orange zest. Let the rice cool down, add the butter little by little and stir. Then add the whipped cream.
Preparation of apples and caramel Peel the apples, cut them into pieces and stew them with a little water and cinnamon. Cook the sugar with 50g of water until a dark caramel is obtained, stop the cooking by adding the cream. Return to a boil, remove to a container to cool. Incorporate the salted butter little by little into the lukewarm caramel and stir with a whisk.
Dressage In a verrine, by layer, put the warm apples, the rice, the caramel at the bottom.
