Biography Source : Google.com.pk
Ingredients
400ml double cream
200ml milk
140g toffee popcorn, plus a little to serve
2 gelatine leaves
4 tbsp caramel from a can (we used Carnation)
¼-½ tsp flaky sea salt
Method
Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.
Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
Mix the caramel with the sea salt – start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.
Serve each pot topped with a few pieces of toffee popcorn and dive in!
Ingredients
¼ tsp butter, for greasing
85g short-grain (pudding) rice
1 tbsp light muscovado sugar
2 tsp golden caster sugar
700ml semi-skimmed milk, plus 50ml
½ vanilla pod
3 tbsp half-fat crème fraîche
fresh raspberries, to serve (optional)
Heat oven to 150C/130C fan/gas 2. Grease a 1.2-litre (about 5cm deep) ovenproof baking dish (see tip, below left) and stand it on a baking tray. Tip the rice into a pan with both the sugars and all the milk. Split the ½ vanilla pod horizontally, scrape out the seeds into the pan and drop in the pod. Heat the milk, whisking. As it is about to come to the boil, immediately remove from the heat. Pour the mixture into the dish, scraping out all the rice and seeds from the bottom of the pan.
Bake for 30 mins, then remove and stir. Return the pudding to the oven for another 30 mins. Stir again and return for a further 25-30 mins until the rice is cooked and has absorbed enough of the milk to give the mixture a creamy consistency.
Remove the pudding, let it sit for 1-2 mins, then stir in the crème fraîche to make it extra creamy. Serve with raspberries, if you like.
Help
Choosing a baking dishe
The depth of the rice pudding mixture in the baking dish is important to ensure it doesn't dry out during the long, slow cooking. Choose a small, shallow dish where the depth of the pudding mixture is about 4cm once it has been poured in.
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