Ingredients
The following ingredients have 5 Servings
- 800 ml milk
- Finely grated rind of 2 lemons
- 3 cinnamon quills
- 200 gm arborio rice
- 80 gm caster sugar
- To serve: thinly sliced ripe white peach, finely grated lemon rind and lavender flowers
- 190 gm double cream
- 12 lavender flowers or 6gm dried lavender, finely chopped
- 250 gm couverture dark chocolate (56% cocoa)
- For dusting: Dutch-process cocoa powder
Instruction
- For rice pudding, bring milk, lemon rind and cinnamon quills to the simmer in a saucepan over medium-high heat, add rice and simmer, stirring occasionally, until tender (12-15 minutes). Stir in sugar to dissolve, transfer to a bowl placed over a bowl of iced water and refrigerate to chill.
- For lavender cream, whisk ingredients in a bowl until soft peaks form, then refrigerate until required.
- For chocolate nests, melt chocolate over a bain-marie to 30C on a sugar thermometer. Pour into a piping bag fitted with a 2mm-3mm nozzle and pipe in a circular motion into a large bowl of icy water. As the chocolate begins to set, gently form little nests with a large metal spoon, then leave them in the water to set fully (2-3 minutes). Remove the nests from water with a slotted spoon, drain on paper towels, dust with cocoa and refrigerate until required.
- To serve, place chocolate nests on serving plates, dust with a little more cocoa powder, then spoon rice pudding onto plates and finish with lavender cream, peach slices, lemon rind and lavender flowers.
