Rose geranium stewed Blueberries, with creamed Rice Pudding

[achookwoman]

This recipe looked so good in the Gourmet Traveller magazine, that I used some of my Christmas Voucher for Readings , and bought Matt Wilkinson's new book. "Mr. Wilkinson's favourite Vegetables'. This recipe has been adapted to the TMX, and although the process looks involved, it is really quite simple. The recipe consists of 3 parts. Serves 6

The blueberry sauce
The rice custard
The whipped cream which is folded in just before serving.

All are made in the TMX and except the cream, can be prepared the day before required.

Blueberry sauce.

200g. Blueberries, fresh or frozen.
110g caster sug, (I used 60g. Xylitol)
2 small leaves from fresh Rose Geranium or 1/2 teaspoon of Rose water. (not essence)
1 dessertspoon of water

Place all in heat proof dish and place in Varoma tray, with egg ring under cooking dish, to allow for circulation of steam. Stir. Cover.
Place 500 mls of water in TMX bowl and set 15 mins/Varoma/speed 2. Check that berries are cooked. If not steam for additional 5 mins. Remove leaves.
Set aside and when cool, refrigerate.

Creamed rice Pudding

75g Arborio Rice
1 teaspoon Vanilla Paste or seeds from 1/2 a vanilla pod
500 mls milk
100g caster sug, ( used 40g Xylitol)
1 gold strength gelatin leaf, soaked in cold water and squeezed to remove excess water.


250g whipping /double cream


DO
Place rice in TMX bowl with 1 litre of cold water, bring to boil, 10 mins/varoma/ speed 2. Reverse. DRAIN.
Return rice to bowl, add butterfly, and milk, sugar or substitute and vanilla
Cook for 20 mins/90 / speed soft. Test to see rice is cooked. If not give more time.
REMOVE BUTTERFLY
Add gelatin, stir 1 min/speed soft.
Set aside in large dish and cover and refrigerate.

Whip cream to soft peaks and gently fold into rice custard. Return to fridge to set up.
Pour over Berry sauce and serve.

This makes 6 small serves, but plenty after a meal.

Members' comments
Cookie1 - Chookie is this supposed to set? I made it today and used one leaf of gold gelatine and it didn't really set. I know the gelatine is ok as I used some the other day. Perhaps the leaves of gelatine are a different size. Not that it matters, it tastes really lovely.

Chookie - Cookie, mine set.  A light set,  not stiff like water/liquid jelly.  The photo shows the rice custard after the cream was folded through.

Cookie1 - Thanks, mine is the same. I was expecting the wrong type of setting.

JD - Mine didn't set like yours did Chookie as you will see from the photo.  It was quite runny but delicious of course. I had some stewed cherries in the freezer so used them instead of having to buy blueberries.  A good match.  Might use 2 maybe even 3 gold leaf sheets next time to see if I can get the thickness yours has.

[judydawn]

Your recipes have come up to the next level Chookie but still so very easy to prepare - bet it tastes lovely.

[achookwoman]

Judy,  this one is absolute delicious.  Think it would be nice with Tenina's Apricot preserves,  in fact any stewed fruit.

[cookie1]

Chookie I think I love you ..........again. My DH will, he goes ga ga over any type of rice pudding.

[achookwoman]

Cookie,  had visitors for lunch and they loved this.  It is very light and an excellent finish to a large meal. There is not a lot of rice in it and the gelatin makes for a very light custard. Good one to make the day before needed.

[JulieO]

Oh boy this looks so good.

I've been so good for quite a while and not made anything sweet, but today I made the energy bars and now I'm comfronted with this gorgeous looking dessert.  , my resistence is dwindling. 

[judydawn]

I would have made this today Chookie but for the gold leaf gelatin - last time I looked for that, I couldn't find it.  Hate it when you have to search so hard for ingredients that everyone should stock.

[achookwoman]

Judy,  you could substitute it with powdered gelatin,  but I am not sure of how much.  I will try and find out

[judydawn]

That would be a good idea to provide an alternative Chookie, we all have gelatine in our pantries.

[achookwoman]

OK Judy,  I have looked.  Very confusing.  Firstly,  the set in this recipe is light,  not a very firm set.  So after reading, ( and trying to understand),  I would try 1 sachet,  which is 10g.  There was about 500mls of liquid in the TMX bowl before I put the gold sheet in.   10g is said to set 500 mls.  Given that there is rice in the mix I think this might work.  I wont put it in the recipe until I have tried it.  If you do let us know how it goes.

[judydawn]

Thanks Chookie, I have a tub of gelatine, not sachets so 10g it will be.  Probably won't be for a few days, leftovers tomorrow, friends have invited us to their place for lunch on Friday but it will definitely be the next dessert I make.

[cookie1]

Judy I've been able to leaf gelatine at a kitchen shop. (not House) Are you anywhere near Jones the Grocer, they would probably have it?
I had a look in my 'Wobble' book and they say for soft set 1 gold leaf is equal to 1 teaspoon gelatine.
But then for a milk soft set 1 leaf is equal to 1 teaspoon.

I'll leave the decision up to you.

[judydawn]

No miles away Cookie.  I had never even heard of Jones the Grocer so googled it and there is one the other side of town from here.  Bit confused with your examples though - both say 1 tsp??  I'm happy to use gelatine and give it a try.

[cookie1]

Yes that's right. It just stated for milk set things different conversions, but for that one it was exactly the same. Silly.

[cookie1]

Chookie is this suppopsed to set? I made it today and used one leaf of gold gelatine and it didn't really set. I know the gelatine is ok as I used some the other day. Perhaps the leaves of gelatine are a different size. Not that it matters, it tastes really lovely.