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Japanese Mango with Baked Rice Pudding Ice Cream, Lime Syrup

By Robin Zavou
The Krug Room, Mandarin Oriental, Hong Kong

Rice Pudding was something my grandma used to make, and I loved the skin that formed on top after baking. This always brings back childhood memories. Turning that into ice cream gives a different twist on an iconic dessert, while serving it with mango adds an Asian element.

Japanese Mango with Baked Rice Pudding Ice Cream, Lime Syrup

  • STARTER
    8 PERS.
  • timing
    2-3 Hours plus freezing & churning ice cream
  • preparation time
    2-3 Hours
  • Cooking time
    Churning & freezing plus dressing around 45 minutes

INGREDIENTS

RICE PUDDING ICE CREAM
67g Pudding rice
356g milk
18g vanilla seeds
2g lime leaf
151g infused milk
64g cream
28g dextrose
7g skim milk powder
18g sugar
1g pink pectagel
.05g salt

PUFF PASTRY LACQUER
250g flour T45
125ml water
5g salt
180g butter

LIME GEL
300g neutral glaze Valrhona
55ml water
1 pc lime juice
1 pc lime zest
 

RECIPE DEVELOPMENT

1 — RICE PUDDING ICE CREAM
Wash the rice. Warm the milk with lime leaves and vanilla seeds. Pour over the rice and let it infuse for 24- 36h. Bake in oven at 160°C (320°F) for 30 minutes. Strain the milk. Combine dry ingredients. Heat the cream to 40°C (104°F). Add dry ingredients and boil, then cool it again to 40°C (104°F) and add in infused milk. Mature overnight and churn the ice cream the next day. Keep in freezer till needed, churn before service using a Pacojet™.

2 — PUFF PASTRY LACQUER
Soften the butter, wrap it in cling film then flat it down with a rolling pin till you have a square shape of around 18cm by 18cm. Keep in fridge. Combine flour, salt and water till you get a non-sticky dough. Wrap it in plastic film and keep 1 hour in fridge. Flatten down the dough to a square shape of around 20cm by 20cm, positioning the butter block diagonally on a dough square. Seal the butter block inside the dough. Flatten the dough into a rectangular shape, 3 times longer than wide. Then fold into 3 equal parts. Refrigerate for 30 minutes then repeat this folding process 3 more times. Refrigerate for 2 hours. Flatten the puff pastry to 3mm. Put the dough between 2 sheets of baking paper and 2 trays. Bake at 200°C (392°F) for 25 minutes, until golden in colour. Remove the top tray and paper. Sprinkle with icing sugar and put back in the oven until the sugar caramelises, about 2-3 minutes.

3 — LIME GEL
Mix with a hand blender the neutral glaze with water, juice and the zest. Use at 20/25°C (68/77°F). Follow the recipe for the rice Pudding and once completed, churn the ice cream and keep frozen until needed. Follow the recipe for the puff pastry. If you want to save time, you can buy premade frozen puff pastry. If doing this defrost before baking. Once completed keep in an airtight container until needed. Halve the mango and remove the pit. Cut into quarters if large and place on a tray until needed.

SERVING INSTRUCTIONS
Place the mango on the chosen plate or bowl, grate lime zest over the mango. Add a quenelle of the ice cream to the side of the mango on top of the puff pastry, finish with puffed rice crispy on top of the ice cream and add a drop of lime syrup in the centre serve straight away.

ADDITIONAL COMMENTS
Make sure the mango is as fresh as possible as this will be essential for the whole experience
 


Discover Chef Robin Zavou's Krug x Rice recipe this September
at The Krug Room, Mandarin Oriental, Hong Kong.

 

FIND OUT MORE

Krug Grande Cuvées 170ème Édition's generous flavours complement the ice cream and rice, while the mango is accentuated by its freshness. It is a simple yet complex pairing, where all flavours work together.

KRUG GRANDE CUVÉE 170ÈME ÉDITION

The 170ème Édition of Krug Grande Cuvée was composed around the harvest of 2014. It is a blend of 195 wines from 12 different years. The youngest is from the year 2014 and the oldest dates back to 1998.

 

 

Krug Grande Cuvée
Krug Grande Cuvée
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