A BLANKET OF LEMON CREAM OVER THE BLUEBERRY MIXTURE IN THIS EASY DESSERT CREATES A SMOOTH CUSTARD-LIKE LAYER. TOP WITH A SWEET CRUMBLE FOR PURE SATISFACTION
CHILLED COCONUT RICE PUDDING WITH RHUBARB JAM
SERVES 6-8
120g arborio rice
2 cups (500ml) coconut milk
3 cups (750ml) pure (thin) cream
1 vanilla bean, split, seeds scraped
2 tbs caster sugar
¼ tsp ground cardamom
Toasted coconut flakes, to serve
RHUBARB JAM
¼ bunch (300g) rhubarb, chopped
½ cup (110g) caster sugar
1 vanilla bean, split, seeds scraped
¼ tsp ground cardamom
Preheat oven to 140°C.
Place the rice in a sieve and wash well under cold running water. Drain.
Place the coconut milk, 2 cups (500ml) cream, vanilla, sugar and cardamom in a small heavy-based saucepan over medium-low heat. Bring to a simmer, stirring constantly to dissolve the sugar. Stir in the rice then pour the mixture into a 6-cup capacity baking dish.
Place the dish on a baking tray and bake, stirring every 30 minutes, for 1 hour 30 minutes or until the rice is tender. Remove from the oven and cool to room temperature, then chill for 1 hour or until cold. Stir through remaining 1 cup (250ml) cream.
Meanwhile, for the jam, place the rhubarb, sugar, vanilla pod and seeds, cardamom and ⅓ cup (80ml) water in a saucepan over medium-low heat. Cook, stirring occasionally, for 6-8 minutes until thick and jammy. Serve warm or chilled over the rice pudding and scatter with toasted coconut to serve.
FIG & PISTACHIO CRUMBLE CAKE
SERVES 10-12
1⅓ cups (205g) pistachios, roasted⅔ cup (100g) plain flour1 tsp baking powder1 cup (100g) almond meal250g caster sugar3 eggs, lightly beaten½ cup (125ml) extra virgin olive oilFinely grated zest of 1 orange100g unsalted butter, melted, cooled½ tsp rosewater5 small figs, halved horizontallyIcing sugar, to dust
