Name: Rice Pudding, Rhubarb & Elderflower Verrine
Yield: Makes 8
Cuisine: British
Ingredients: 25 g (1 oz/2 tbsp) unsalted butter; 12 g (½ oz) golden (corn) syrup; 32 g (1¼ oz/2 tbsp) caster (superfine) sugar; 1 vanilla pod (bean) split lengthways; 100 g (3½ oz) rhubarb washed and chopped into chunks; 35 g (1½ oz/2 tbsp) caster (superfine) sugar; 7 g (⅛ oz) leaf gelatine; 50 g (1¾ oz/½ cup) rolled oats; 300 ml (½ pint/1¼ cups) water; 400 ml (14 fl oz/1¾ cups) full-fat milk; 20 g (¾ oz) sunflower seeds; 70 ml (3 fl oz/¼ cup) double (heavy) cream; ½ quantity of Pain de Gène; 100 ml (3½ fl oz/scant ½ cup) elderflower cordial; 2 quantities of Fruit Compote made with 400 g (14 oz) rhubarb purée; ½ quantity of Light Syrup; 40 g (1½ oz) pudding rice washed in cold water; 200 g (7 oz) tempered dark (bittersweet) chocolate used to make Chocolate Curls; 1 quantity of Rhubarb Tuile; 75 g (2¾ oz) roasted almonds roughly chopped; 75 g (2¾ oz) roasted hazelnuts roughly chopped; 25 g (1 oz) clear (runny) honey

Preparation info

Makes
8

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Rice puddings are found in nearly every area of the world; different types of pudding vary in their method of preparation - the rice is either boiled or baked. The earliest British rice pudding was called whitepot and dated from the Tudor period. In 1615, Gervase Markham documented the first written recipe of rice pudding. To complement the creamy rice pudding, we have combined other British ingredients; rhubarb and elderflower. The granola topping adds wonderful fla