Greg Doyle, Grant King, Katrina Kanetani

Poached Ginger Peaches – Rice Pudding Foam

Name: Poached Ginger Peaches – Rice Pudding Foam
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 peaches; juice and finely grated zest of 1 lemon; 3 cm (1¼ inch) piece of ginger, peeled and sliced; 200 ml (7 fl oz) sugar syrup; rolled wafers, to serve; ¼ vanilla pod, split and scraped; 125 ml (4 fl oz) pouring (whipping) cream (35% fat); 500 ml (17 fl oz) milk; ⅛ teaspoon freshly grated nutmeg, plus extra for serving; 2 tablespoons short-grain rice, rinsed; 1½ tablespoons sugar; 3 strips of lemon zest with no pith

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Rice Pudding Foam

500 ml (17 fl oz) milk
125 ml (4

Oceania
Australia
Sydney
Dessert
Gluten-free
Vegetarian

Method

To make the rice pudding foam, put the milk, cream, vanilla pod and seeds, lemon zest, sugar, rice and nutmeg in a saucepan and bring to the boil. Reduce the heat, put the lid on the pan and simmer over gentle heat for about 30 minutes, or until the rice is very tender. Keep 2 tablespoons