Scarecrow

Heat the crème anglaise.
Mix and carefully place 10g at a time into in a hemispherical Ø42mm flexipan. Quickly refrigerate.

Mix and carefully place 10g at a time into in a hemispherical Ø42mm flexipan. Quickly refrigerate.

Soak the gelatin beforehand.

Combine and put through a sieve. Gently combine with the meringue.
Fire on reverse side of the same flexipan used to prepare the mousse.

Combine all ingredients and heat until the rice is cooked.

Combine all ingredients with the rice pudding, pour into a Pacocan, and quickly refrigerate.
When hardened, spin in the Pacojet.

Combine, heat to 50°C and mix well.

Pour in and emulsify completely.
Rest for one night then put in an ice machine.

Dry the white rice, fry in olive oil, and sprinkle with salt.