Rose flavoured turkish style rice pudding ‘sütlaç’

It’s a version of ‘sütlaç’, a Turkish style rice pudding. It’s a raspberry jelly and a rose flavoured cream to hint all the floral aroma of cocoa pulp topped with white chocolate rice pudding.

Recipe

Created by

Marc Pauquet -

Almond sponge

ingredients	preparation
125g almond powder 125g sugar 50g egg yolks 50g 3.6% full cream milk	Whip together.
75g egg white 25g sugar	Whip together and add to previous mixture.
25g flour 35g brown sugar	Fold in.
Pipe in 30 x 40 cm frame and bake for 12 minutes at 200°C.

Raspberry jelly

ingredients	preparation
75g sugar 40g melted gelatin	Mix and add to raspberry pulp.

Rose flavoured cream

ingredients	preparation
125g 3.6% full cream milk 1g rose extract 12g rose water 15g rose syrup 50g sugar	Boil together.
35g egg yolks 2g corn starch	Add to previous mixture to make custard.
25g NCB-HD706	Add.
250g whipped cream	Fold in at 25°C.

White chocolate rice pudding ‘sütlaç’

ingredients	preparation
70g round rice	Rinse in cold water. Boil for 10 minutes and drain.
275g 3.6% full cream milk 60g sugar	Add rice and boil for 20 minutes on low heat.
1piece(s) vanilla	Scrape and cool.
250g 3.6% full cream milk	Boil.
10g egg yolks 85g sugar 50g corn starch	Beat together. Add some boiling milk. Make custard cream.
100g butter	Add to custard cream.
120g W2NV	Add to custard cream and add rice mixture.

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