Method
Ingredients
Ingredients
Cardamom and Cumin Rice Sponge
- 58g butter
- 58g caster sugar
- 25g whole egg
- 50g plain flour
- 28g ground rice (Tilda Fragrant Jasmine Rice)
- 30g ground almonds
- 5ml milk
- 2g baking powder
- Zest of ½ an orange
- ½ vanilla pod
- 8 cardamom pods
- 5g cumin ground
- 1g ground saffron
Coconut and Lime Rice Cream
- 55g Tilda Pure Basmati Rice
- 450ml coconut milk
- 125ml double cream
- 125ml coconut puree
- ½ vanilla pod
- 50g sugar
- 20g icing sugar
- Zest of one lime
- Juice of two limes
- 60g egg yolk
- 55g sugar
- 1g stabilizer
- 20g glucose
- 20ml Malibu
Coconut Gel
- 200g coconut puree
- 2g agar agar
- 20ml Malibu
Mango compote
- 1 mango cut into 1cm dice
- 100g mango trimmings
- ½ lime
- 15g icing sugar
- 20ml coconut milk
Sesame seed Tuiles
- 80g sesame seeds
- 100g butter
- 35ml orange juice
- 50ml liquid glucose
- 50g plain flour
- 150g icing sugar
- 20g poppy seeds
Yuzu Jelly
- 125g yuzu puree
- 125g caster sugar
- 150ml water
- 4g agar agar
Cardamom, Cumin & Saffron Syrup
- 75g sugar
- 75ml water
- 75ml orange juice
- 10 cardamom pods split
- 1g cumin seeds lightly roasted
- 1g ground cumin
- 1g saffron
Dried Lime Slices
- 1/8 of a lime (for garnish)
Method
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For the Cardamom and Cumin Rice Sponge - Preheat oven to 170°C.
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Grease and line loaf tins or molds.
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Cream the butter and sugar then beat eggs and add a little at a time.
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Fold in dry ingredients.
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Infuse the saffron with the milk and add to mix.
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Put into the prepared tins and bake for 25 minutes.
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Cool in tin before turning out.
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For the Coconut and Lime Rice Cream - Put rice in pan with milk, vanilla pod, sugar, lime zest and a pinch of salt.
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Bring to boil stirring continuously then simmer for 12 minutes.
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Remove from heat and leave for 2 hours. Take out the vanilla pod.
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Make custard by heating the rice milk with the coconut puree. Whisk yolks and sugar then add hot rice milk and coconut mixture.
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Return to a clean pan and cook until thickens. Allow to cool.
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In a bowl, mix the custard and cream and lime juice. Put in an ice cream machine and then in the freezer using molds if desired.
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For the Coconut Gel - In a pan, simmer the puree and Malibu on a low heat.
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Whisk in the agar agar.
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Leave to set and puree in a thermos mixer.
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Adjust consistency with coconut milk.
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For the Mango compote - Put the mango chunks, lime, icing sugar and coconut milk into a pan.
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Stir and heat over a medium heat for 10 minutes until the mango chunks soften.
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For the Sesame seed Tuiles - In a saucepan, melt the butter. Add the orange juice and glucose and gently warm the ingredients.
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Sieve the flour and add it to the orange mixture along with the icing sugar and seeds. Leave to rest for about 1 hour.
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Preheat the oven to 180°C/gas mark 4.
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Using a palette knife, spread 5g of the mixture thinly onto non-stick baking mats and cook in the oven for 12 minutes.
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Leave to cool. When the mixture has cooled but is still pliable, shape into a curved biscuit.
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For the Yuzu Jelly - In a pan, simmer the sugar and puree with the water.
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Sprinkle in the agar agar and lightly whisk.
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Simmer for one minute and pour into a prepared mold.
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For the Dried Lime Slices - Cut limes into thin slices
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Sprinkle with sugar and dry in a 100°C oven
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For the Cardamom, Cumin & Saffron Syrup - Bring the sugar and water to the boil.
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Add the spices and juice.
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Infuse all the ingredients.
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Serve warm in a small glass jug.
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For the Plating Sequence - Spoon a teaspoon of mango puree off centre and drag the puree to the right side, keeping the puree mainly near the centre of the plate.
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Place (at room temperature) the cardamom and cumin sponge in the centre of the plate.
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Dot the mango compote in three neat piles 12, 4 and 8 o'clock near the edge of the plate with a cube of yuzu jelly.
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Make a small drizzle or spots of mango puree around the outside of the plate.
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Place a ball of coconut and lime rice cream in the centre of the sponge.
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Place the sesame tuille spiral slightly underneath the ice cream and the spiral placed in a vertical position.
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The dry candied lime slice positioned onto of the ice cream standing up.
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Drizzle the warm spiced syrup on the sponge at the table for service.