
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!
02 January, 2017
ingredients
Whole milk
1000 ml
Pudding Rice
165 g
Caster sugar
75 g (superfine)
Vanilla Extract
1 tsp
Butter
2 tbsp, unsalted
Carrots
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
Flaxseed
2 tbsp
Almonds
3 tbsp, flaked (slivered)
Nectarines
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.