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.
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 minutes until light, airy and foamy.
Add the milk, cream and plain honey to a separate saucepan and bring to the boil. Slowly add to the yolk/honey mixture, whisking continuously until well combined. Remove from the heat, leave to cool then transfer to an ice-cream machine. Churn according to the manufacturer’s instructions.
Drain the sticky rice and transfer it to a heatproof bowl. Place the bowl in a bamboo steamer over a saucepan of simmering water and steam for 15 minutes. At the same time, put the remaining ingredients in a small saucepan and warm them over a medium–low heat. When the rice is done, add it to the cream mixture and stir vigorously to combine well. The mixture should start to thicken and look a bit like risotto. Turn off the heat, and cover to keep warm.
Put the cranberries, wine and sugar in a saucepan. Split the vanilla bean in half and scrape out the seeds into the pan. You can also throw in the empty vanilla bean; just remember to discard it later. Bring to the boil over a medium heat and simmer for about 10 minutes, until most of the liquid has evaporated and the cranberries look plump.
Add some warmed sticky rice into each of six serving bowls. Cover with some of the cereal mixture and then top with a few poached cranberries, strawberries, figs and mango and sprinkle with some milk crumbs. Lastly, add a scoop of burnt honey ice cream.
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