Ingredients
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rice pudding
- 20 cl of whole milk
- 40 cl of coconut milk
- 20 cl of liquid cream with 35% mg
- 100 g of round rice
- 75 g caster sugar
- 1 vanilla pod
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pineapple carpaccio
- 20 g of powdered sugar
- 3 cl of amber rum
- 1 pineapple
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pineapple coulis
- 40 g of powdered sugar
- 5 cl of rum
Preparation
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Prepare the rice pudding. Pour the whole milk, coconut milk and cream into a saucepan, add the rice, sugar, split and scraped vanilla pod and vanilla seeds. Cook over low heat for 30 minutes, stirring often. Remove the vanilla pod and place in a dish. Film.
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Prepare the carpaccio. Heat 10 cl of water with the sugar and the rum in a saucepan. Peel the pineapple. Cut 300 g of pineapple into carpaccio. Reserve the rest. Remove the core from each slice with a cookie cutter and place them in a dish. Pour the hot liquid into it. Cover and let cool.
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Prepare the coulis. Cut the rest of the pineapple into quarters, the core of each piece, then dice them. Caramelize the sugar in a saucepan. Add the pineapple, stir, flambé with the rum and add 12 cl of water. Leave to cook for between 20 and 30 minutes.
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Mix with a hand blender, sieve, taking care to recover as much of the coulis as possible, and leave to cool.
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Drain the pineapple slices. Mix the rice.
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Place it in the center of a plate. Arrange pineapple slices in a chiffonade and pour in the coulis.
