Stéphane Jégo’s Riz au Lait Recipe
Heat the milk and the vanilla bean. Add the rice and cook 40 minutes over low heat. When the rice is tender enough to crush between your fingers, add the sugar, and cook 15 minutes more. Remove the vanilla bean and chill the pudding in the fridge.
Whip the cream to medium peaks. Remove the rice from the fridge and use a spoon to break it up and loosen it. Fold in the cream.
In a saucepan over medium heat, make a light brown caramel with the butter and the sugar. Add the walnuts and the pistachios, and then toss them in the caramel until well coated. Pour everything onto a lined baking sheet containing the toasted almonds, and then set aside to cool.
In a saucepan over medium heat, make a dark brown caramel with the sugar and the butter. Off the heat, add the cream, sea salt flakes and gelatine. Cook for 30 minutes over low heat. Set aside in the fridge.
Whip the cream to stiff peaks. Gently fold the whipped cream into the caramel.
When the nougatine has cooled, break it up into bite-sized pieces. Serve the pudding, caramel and nougatine in serving bowls, so that each diner can assemble his or her own portion.
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|Serving Size: 1 (3427g)|
|Recipe Makes: 1|
|Calories from Fat: 6174 (72%)|
|Amt Per Serving||% DV|
|Total Fat 686g||915 %|
|Saturated Fat 289.3g||1447 %|
|Monounsaturated Fat 213.3g|
|Polyunsanturated Fat 137.9g|
|Cholesterol 1359.5mg||418 %|
|Sodium 426606mg||14711 %|
|Potassium 4848mg||128 %|
|Total Carbohydrate 507.3g||149 %|
|Dietary Fiber 56.8g||227 %|
|Sugars, other 450.6g|
|Protein 158.6g||227 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8590
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