Rose flavoured turkish style rice pudding ‘sütlaç’
level 2
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.
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Recipe components
Callebaut® ingredients
Almond sponge
Ingredients | Preparation |
---|---|
| Whip together. |
| Whip together and add to previous mixture. |
| Fold in. |
Pipe in 30 x 40 cm frame and bake for 12 minutes at 200°C. |
Raspberry jelly
Ingredients | Preparation |
---|---|
| Mix and add to raspberry pulp. |
Rose flavoured cream
Ingredients | Preparation |
---|---|
| Boil together. |
| Add to previous mixture to make custard. |
Add. | |
| Fold in at 25°C. |
White chocolate rice pudding ‘sütlaç’
Ingredients | Preparation |
---|---|
| Rinse in cold water. Boil for 10 minutes and drain. |
| Add rice and boil for 20 minutes on low heat. |
| Scrape and cool. |
| Boil. |
| Beat together. |
| Add to custard cream. |
Add to custard cream and add rice mixture. |