Name: Breakfast
Yield: Serves at least 6
Cuisine: Asia
Ingredients: 250 g (9 oz) butter, melted; 70 g (2½ oz) sticky rice (soaked overnight in water); 1 vanilla bean; 40 g (1½ oz) butter, melted; 100 g (3½ oz) crème fraîche; 100 g (3½ oz) dried cranberries; ¼ teaspoon salt; 150 g (5½ oz) powdered milk; 200 ml (7 fl oz) sparkling wine; fresh strawberries, halved, quartered if large; (The ice cream, cereal crumbs and milk crumbs can be made a day or two in advance.); 100 ml (3½ fl oz) thin (pouring) cream; 750 ml (26 fl oz/3 cups) milk; 12 egg yolks, lightly beaten; 250 g (9 oz) Tasmanian leatherwood honey; 3 tablespoons cornflour (cornstarch); 250 ml (9 fl oz/1 cup) thin (pouring) cream; 190 g (6¾ oz/61/3 cups) cornflakes; 1 tablespoon caster (superfine) sugar; 1½ tablespoons maple syrup; 60 g (2¼ oz) plain (all-purpose) flour; fresh figs, cut into 1 cm (½ inch) wedges; 1 teaspoon sugar; 190 g (6¾ oz) oatmeal; fresh mango, cut into 2 cm (¾ inch) cubes; 3¾ tablespoons maple syrup; 1½ tablespoons caster (superfine) sugar; 80 g (2¾ oz) powdered milk; 2 tablespoons plain honey; ½ teaspoon ground cinnamon

Preparation info

Serves at least
6

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Jow came up with this dish because he wanted to do breakfast as a dessert. It is basically a combination of a bowl of cornflakes with rice pudding and muesli. You can start preparing the rice for this dish a day ahead.

Ingredients

Burnt Honey Ice Cream

(The ice cream, cereal crumbs and milk crumbs can be made a day or two in advance.)
250 g (9 oz)

Method

Burnt Honey Ice Cream

Add the honey to a small saucepan over a high heat. Resist the urge to stir, just give the pan a little swirl and allow the heat to transform the honey into a caramel. When the mixture starts to caramelise (about 140°C/285°F on a sugar thermometer), carefully pour it into a bowl and add the egg yolks, whisking vigorously for about 5 mi