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The Caterer

Ginger rice pudding mousse layered between dark chocolate discs with mango sauce – by Adam Longden

11 September 2006
Ginger rice pudding mousse layered between dark chocolate discs with mango sauce – by Adam Longden

INGREDIENTS

(serves eight)

For the mango sauce
125ml water
200g caster sugar
400g ripe mango flesh skin removed anddiced
Tiny pinch of ground ginger
Lemon juice

For the rice pudding mousse
1 litre full-fat milk
130g vanilla sugar
1 level tsp fresh grated ginger
120g pudding rice
Squeeze of lemonjuice
200ml double cream semi-whipped

For the chocolate discs
300g plain chocolate drops

For the garnish
Fresh mango
Mint
Icing sugar for dusting

METHOD

To make the mango sauce boil the water and sugar in a pan then simmer for 15 minutes. Add the mango and cook slowly until tender. Take the pan off the heat and add the ginger then liquidise and pass through a fine sieve. Stir in the lemon juice and chill.

Make the rice pudding mousse by bringing to the boil the milk vanilla sugar and ginger in a heavy-bottomed pan. Stir in the pudding rice and simmer slowly for 1-2 hours until the milk has all but gone and you have thick gooey rice. Squeeze the lemon juice into the rice then cover with clingfilm and leave to cool. Fold in the cream and chill.

To prepare the chocolate discs place a large flat tray oiled and covered tightly in clingfilm in the fridge. Melt 200g of the chocolate in a bain-marie then remove from the heat and stir in the remaining chocolate drops. Quickly spread the chocolate thinly and evenly over the tray and put in the fridge. When set cut out 24 circles using a 3in cutter and return to the fridge.

For each portion fill three 3in cutters with mousse. Put a cylinder of mousse in the centre of a plate cover with a chocolate disc another layer of rice a disc and a final layer of rice and chocolate. Decorate the top with fresh mango and a sprig of mint.

Pour the sauce around then dust with icing sugar and serve immediately.

Adam Longden

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