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Ingredients Jump to Instructions ↓

  1. 300 millilitres Milk

  2. 50 grams Instant rice

  3. 30 grams Sugar

  4. 3 Egg yolks

  5. 5 millilitres Arrowroot

  6. 50 grams Milk chocolate; melted

  7. 1 Hot cross bun

  8. 1 pinch Ground ginger and cinnamon

  9. 100 grams Marzipan

  10. 100 grams Caster sugar

  11. 5 millilitres Lemon juice

  12. 15 millilitres Double cream

  13. 150 millilitres White wine

  14. 50 grams Sugar

  15. Lemon

  16. Split vanilla pod

  17. 1 pinch Cardamom seeds

  18. 2 Comice pears

  19. 50 grams Butter

  20. 2 Hot cross buns

  21. Icing sugar

  22. Grated chocolate to decorate

Instructions Jump to Ingredients ↑

  1. CHOCOLATE RICE PUDDING MARZIPAN STUFFED PEARS WITH PEAR BRUSHETTA Chocolate Rice Pudding:

  2. Put the milk, rice, sugar and vanilla pod into a pan and bring to a simmer.

  3. After 10 minutes stir in the egg yolks, arrowroot and melted chocolate.

  4. Continue cooking until the rice is tender. Serve decorated with cream and grated chocolate.

  5. MARZIPAN STUFFED PEARS WITH CARAMEL: 1 Break up the Hot Cross Bun into a bowl and mix in the marzipan and spices.

  6. Remove the core from the pears using a corer and fill with the marzipan mixture.

  7. Melt the butter in a shallow pan, add the sugar and lemon juice and stir until the sugar has dissolved. Stir in the cream. Add the pears and cook until a rich golden brown. Serve the pears on a plate drizzled with the caramel.

  8. PEAR BRUSHETTA:

  9. Heat the white wine, sugar, lemon, vanilla pod and cardamom seeds in a pan. Peel and slice the pears and add to the pan. Pour over enough hot water to cover and simmer until tender. Drain. Melt the butter.

  10. Halve both buns and toast under a hot grill until golden brown. Brush with the melted butter. Fan the poached pear slices onto each bun and sprinkle over some icing sugar and grated chocolate.

  11. Converted by MC_Buster.

  12. NOTES : Chef - Jeanne Rankin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.

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