Want to impress the heck out of your guests, with this visually stunning, yet incredibly simple dessert?
All you do is combine the comforting qualities of rice pudding with the creamy decadence of white chocolate, and douse it in rivulets of velvety, tangy raspberry sauce. Et voila!
WHITE CHOCOLATE RICE PUDDINGS WITH RASPBERRY SAUCE
Ingredients (Click here for unit converter)
- 3 ½ cups milk
- ¾ cup cream
- 50g butter, chopped
- 1 cup Arborio rice
- 1/3 cup caster sugar
- 200g white chocolate, finely chopped
- 3 tsp vanilla essence
- Raspberry sauce (see recipe below)
- 2 cups fresh raspberries
- 1/4 cup white sugar
- 2 tablespoons orange juice (or orange liqueur to taste)
- 2 tablespoons cornflour
- 1 cup cold water
- For the rice puddings: Grease a 6 hole (¾ cup) Texas muffin tray or six ramekins (* see note below for alternative serving suggestion). Place milk and cream in a saucepan over low heat. Heat for 3 minutes or until hot. Remove pan from heat. Cover and keep hot.
- Heat butter in a large heavy-based saucepan over moderate heat. Add rice. Stir for 1 minute or until grains are well coated.
- Gradually add 1 cup of the hot milk mixture to rice mixture, stirring constantly until all liquid is absorbed. Continue adding milk mixture, 1 cup at a time, stirring constantly until all liquid is absorbed before adding more. This should take about 30 minutes (or until the rice grains are soft – you don’t want al dente).
- Stir in sugar, chocolate and essence until combined.
- Divide mixture among prepared holes or dishes. Cool. Chill for at least 2 hours or until firm.
- For the raspberry sauce: Combine the raspberries, sugar, and orange juice (or liqueur) in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. If it needs it (mine didn’t) puree the sauce in a blender or with a hand-held stick blender. Strain it through a fine sieve (the sauce will keep in the refrigerator for up to two weeks).
- To assemble: About an hour before serving, take out of fridge. While still chilled, use a warm knife to gently remove the puddings from the tray or ramekins. Invert onto serving plates and let them come to room temperature. At serving time, drizzle generously with raspberry sauce (and keep the jug of sauce handy, as people always want more!).
* Note: This is quite a dense pudding, mainly because it needs to retain its shape when inverting. However, if you don’t feel the need to invert it, I would pour the mixture initially into one big bowl, chill it for a few hours, then give it a good stir to loosen it up, and fold in 1/2 cup of softly whipped heavy cream (perhaps infused with 1 Tbsp orange juice and 1/2 Tbsp orange zest), which should lighten it up (and flavor it) considerably. Then serve in individual dishes and add the raspberry sauce over top.
Food Photography Info: Panasonic Lumix DMC-FZ47 / Natural lighting