Rice Pudding with Carrot Mousse

Rice Pudding with Carrot Mousse

Rice Pudding with Carrot Mousse

Looking for new no egg dessert ideas? Try this easy rice pudding prepared without eggs and served with a yummy carrot cream: healthy and very simple to make!

January 2, 2017

Dietary Consideration

serves for

4

total time

1 HR 0 MIN

ingredients

Whole milk
1000 ml
pudding rice
165 g
Caster sugar
75 g (superfine)
Vanilla extract
1 tsp
butter
2 tbsp, unsalted
carrot
325 g, sliced
Caster sugar
2 tbsp (superfine)
Vanilla extract
1 tsp
Cream
250 ml, double (heavy)
butter
3 tbsp
Caster sugar
2 tbsp
pumpkin seeds
55 g
sunflower seeds
55 g
linseeds
2 tbsp, golden
flaxseeds
2 tbsp
almonds
3 tbsp, flaked (slivered)
nectarine
1, ripe, pitted and diced

Preparation

Step 01

For the rice pudding (no eggs)

  • To prepare the rice pudding recipe (with no eggs) start heating the milk, rice, sugar, and vanilla extract in a large saucepan set over a moderate heat, stirring frequently, until boiling.
  • Reduce the heat and continue to cook for 20 - 25 minutes, stirring occasionally, until thickened.
  • Remove from the heat, cover, and chill.
Step 02

For the carrot mousse

  • Melt the unsalted butter in a saucepan set over a medium heat.
  • Add the carrots and 150 ml of water, stir well, and cover with a lid.
  • Cook over a reduced heat, stirring occasionally, until the carrots are very soft.
  • Sprinkle over the sugar and continue to cook until the sugar is dissolved.
  • Scrape the contents of the saucepan into a food processor. Add 50 ml of the cream and blend until smooth.
  • Pass the mixture through a fine sieve into a bowl.
  • Whip the remaining cream in a separate bowl until softly peaked.
  • Fold the whipped cream through the carrot puree. Cover and chill.
Step 03

To serve

  • Melt the butter in a frying pan set over a moderate heat.
  • Add the sugar, stir, and leave to dissolve and caramelise.
  • Add the seeds and almonds to the pan, swirl to coat, and cook for 2 minutes over a reduced heat.
  • Remove from the heat and leave to cool and firm up.
  • Spoon half of the carrot mousse into the base of two serving jars.
  • Top with half of the rice pudding.
  • Repeat another layer of carrot mousse, adding the diced nectarine.
  • Spoon the remaining rice pudding on top followed by the caramelised seeds and nuts on top.
  • Serve the rice pudding with carrot mousse immediately.

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