Ingredients
-
Preparation
3 Pink Lady® apples
50 g honey
100 g suggar
2 vanilla pods
1 l whole unpasteurised milk (if possible)
150 g rice
2 organic egg yolks
-
Quick lemon compote
- 1 half ½ vanilla pods
- 3 tbsp sugar
2 organic lemons
-
Presentation
20 g pollen
Steps
Step 1/3 : Preparation
- Heat the milk, add the rice (previously rinsed using cold water), 1 and a half vanilla pods, cut lengthwise, and the honey.
- Cook over low heat for 12 minutes.
- Add the Pink Lady® apples cut into small 4mm cubes, and cook for another 2 minutes.
- Mix the egg yolks with the sugar until you obtain custard.
Step 2/3 : Quick lemon compote
- Cut a whole lemon (peel included) into small cubes, add 3 tablespoons of sugar, 200ml of water and half a vanilla pod and cook over low heat. Once the lemon is cooked, crush it with a mortar and pestle or blend it using a food processor.
Step 3/3 : Presentation
- Arrange the rice pudding like a risotto on a large plate. Add a few dots of lemon compote. Add the plain Pink Lady® apple julienne, and the pollen as if it were Parmesan. Then add the zest of a lemon.
-
Preparation
- 3 Pink Lady® apples
- 50 g honey
- 100 g suggar
- 2 vanilla pods
- 1 l whole unpasteurised milk (if possible)
- 150 g rice
- 2 organic egg yolks
-
Quick lemon compote
- 1 half ½ vanilla pods
- 3 tbsp sugar
- 2 organic lemons
-
Presentation
- 20 g pollen
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