Delicious Desserts


Delicious Desserts

Contact info

Jodi-Ann Pearton won the Spekko Rice Young Chef of the Year Award earlier this year at Hostex in Cape Town. More on Jodi-Ann

Her winning menu included the following:

Starter
Black Sesame & Spring Onion Rice, stuffed tomato with oil poached kingklip, rice crusted prawn & basil emulsion

Main course
Crown Roasted Breast of Chicken with a Rice Flour, Braised Chicken Tortellini, butternut fondant and Dukkah Rice

Dessert
Baked Rice & Cranberry Custard served with a Rice Flour Brownie & a White Chocolate & Citrus Semi-Freddo.

Below is her award winning dessert recipe:

Baked Rice & Cranberry Custard
Ingredients

100 ml Spekko Pure Basmati, Aromatic Indian Rice
125 ml cream
60g vanilla sugar
40g dried cranberries
1 egg

Here’s how
1. Heat cream, sugar, cranberries & vanilla in a pan until it just simmers.
2. Add the rice & cook untgil it starts to thicken.
3. Allow the mix to cool & then add an egg.
4. Pour the mixture into greased moulds & bake at 140 degrees C in a bain marie until just set.

Rice Flour Brownie
Ingredients

200g butter
200g dark chocolate
100g Spekko White Rice
50g cocoa
2 eggs
100g sugar

Here’s how
1. To make the rice flour: process the rice until it forms a white powder. Pass through a fine sieve & use the flour for baking.
2. Melt the butter & chocolate.
3. Whisk the eggs & sugar until thick & fluffy.
4. Add the chocolate mixture to the eggs.
5. Sieve the cocoa and 50g rice flour and add to the egg mixture.
6. Bake at 160 degrees C until just set.

Cranberry Relish
Ingredients

50g dried cranberries
1 orange, juiced and zested
60ml sugar
60ml water

Here’s how
1. Place all ingredients in a pot and simmer gently until it starts to thicken.

Naartjie & Mascarpone Semi-Freddo
Ingredients

1 egg white
95g castor sugar
100ml mascarpone
1 leaf gelatine
1 orange, or naartjie, zest only
2,5ml mixed spice
15ml honey
56g citrus peel

Here’s how
1. Mix the mascarpone & naartjie zest together.
2. Whisk the egg white & sugar to form a thick meringue.
3. Mix the meringue mixture into the mascarpone mixture.
4. Pour into oiled moulds & freeze until service.

Citrus Salad
Ingredients

1 orange, segmented
30ml sugar
1 vanilla bean, scraped
2g fresh mint
30g seasonal fruit

Here’s how
1. Mix all ingredients together & allow to infuse.

Assembly
1. Place the warm custard onto the left of the plate & top with cranberry relish.
2. Place the semi-freddo next to the custard & then the brownie on the right of the plate.
3. Dress with citrus salad & garnish.

For more Spekko recipes follow the links alongside.


Competition

Once again Spekko is giving Joburg readers the opportunity to win a fabulous Carol Boyes rice bowl and spoon. All you need to do is email Shaun and answer the following question:
What award did this weeks’ guest chef win?

Entries close on Tuesday, 5th October 2010. One entry per person. Please note, the prizes may differ from the visuals published.

Did you like this article? Then get more of the same from our weekly newsletter delivered to your inbox for FREE!

Your email address will not be published. Required fields are marked *

More from Uncategorized: