Rice Pudding with Carrot Mousse

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.

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.

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.