Paper Chef #23 Lemon Myrtle Scented Rice Pudding

Lemon Myrtle scented rice puddings with cranberry wine sauce, glaced desert limes, and sparkling apple granita

Rice Pudding
1.5 cup milk or soy bean milk
2 lemon myrtle leaves
2 tablespoons ground almond
4 tablespoons ground rice
0.5 cup premium vanilla ice-cream (egg yolk and cream based) or silken tofu

Scald the milk with the lemon myrtle leaves. Cool to blood temperature. Remove the lemon myrtle leaves and save for garnish. Add the almond and rice. Bring gently to simmer. Cook for 2 minutes or until thickened. Pour into a blender with the ice-cream and blend till smooth. Pour into 4 serving glasses or bowls. Serve warm or chilled.

Cranberry Wine Sauce
2 lemon myrtle leaves
0.5 cup vermouth
2 tablespoon sparkling apple juice
4 tablespoons dried cranberries
1 tablespoon cranberry sauce

Bring vermouth and apple juice to boil with the lemon myrtle leaves. Add the cranberries and simmer for 5 minutes until the liquid becomes syrupy. Add the cranberry sauce. Remove from heat and let the flavours develop. Remove the lemon myrtle leaves from the sauce. Serve the leaves for garnish. Serve warm or chilled.

To assemble the dish, pour cranberry wine sauce over the pudding. Add 2 teaspoons of glaced Australian desert limes. Top with sparkling apple granita (from Drunken Pickled Pork). Garnish with lemon myrtle leaves or grissini bread stick. Serve immediately.



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