RICE PUDDING TARTLET
“I come from Champagne, I am based here and serve local residents or people coming to tour the region, so all the dishes on my menu must go well with a Champagne”
Par Arnaud Lallement et Grégory Masse, L'Assiette Champenoise, France
Ingredients
RICE PAPER TARTLET
Rice paper
Water
Butter
RICE MILK PASTRY CREAM
400g rice milk
40g sugar
36g cornflour
2 eggs
2 vanilla pods
VANILLA GEL
100g neutral glaze
10 vanilla pods
RICE PUDDING SPHERE
500g milk
50g round rice
25g sugar
Recipe development
1. RICE PAPER TARTLET
Using a brush, lightly moisten the rice paper with water to soften it. Brush the moistened sheet with warm melted butter. Cut out with a round cookie cutter and place in a headed brioche mould, press with a second mould, then trim the edges with a knife. Cook at 160°C (320°F) for 7 minutes.
2. RICE MILK PASTRY CREAM
Heat the milk and vanilla. Mix the sugar with the cornflour then add the eggs, blanch. When the milk is boiling, pour 3/4 over the sugar/ cornflour/egg mixture, whisk and recook for 2 minutes over medium heat. Reserve in the refrigerator (make the day before). Whip the pastry cream to smooth it before using it.
3. VANILLA GEL
Grate the vanilla stick and mix with the neutral glaze.
4. CARAMELIZED PUFFED RICE
Cook the water and sugar to 110°C (230°F), add the plain puffed rice, reduce the heat to half and stir continuously until caramelized (light brown). Pour onto a plate, leave for a few moments then separate each grain of caramelized puffed rice. Let cool completely, store in an airtight container.
5. RICE PUDDING SPHERE
Boil the milk, add the round rice. Stir regularly until fully cooked (add the sugar at the end of cooking). Fill a mould with silicone semi-spheres, then freeze (make the day before).
6. CHOCOLATE COATING
Melt the cocoa butter in a saucepan and pour over the chocolate, reheat in a bain-marie if necessary to reach 35-40°C (95-113°F).
7. CARAMELIZED PUFFED RICE
Gather the semi-spheres in pairs. Dip in the chocolate coating at 40°C (104°F) using a toothpick and leave to thaw in the fridge for about 30 minutes. In a tart base, pipe the pastry cream 1.5 cm thick, then a thin layer of almond praline and cover with vanilla gel. Place the rice Pudding sphere in the centre of the tartlet then decorate by covering with caramelized puffed rice (dip each grain of rice individually in the chocolate coating to stick them to the sphere).
8. SPECIAL EQUIPMENT
A mould, ideally with 12 semi-spheres.
A word from
Arnaud
lallement
“I come from Champagne, I am based here and serve local residents or people coming to tour the region, so all the dishes on my menu must go well with a Champagne.
The blend of chardonnay, pinot noir and meunier in the Krug Grande Cuvée 170ème Édition brings a touch of freshness with an almost earthy quality that melds deliciously with the soft side of the rice Pudding.”
Arnaud Lallement
The Krug Experience
WHERE TO TASTE
Where to find Krug