Rose flavoured turkish style rice pudding ‘sütlaç’

Created by

  • Marc Pauquet -
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”

Recipe components

Used Callebaut products

Almond sponge

IngredientsPreparation
  • 125g
    almond powder
  • 125g
    sugar
  • 50g
    egg yolks
  • 50g
    3.6% full cream milk

Whip together.

  • 75g
    egg white
  • 25g
    sugar

Whip together and add to previous mixture.

  • 25g
    flour
  • 35g
    brown sugar

Fold in.

Pipe in 30 x 40 cm frame and bake for 12 minutes at 200°C.

Raspberry jelly

IngredientsPreparation
  • 300g
    raspberry pulp
  • 75g
    sugar
  • 40g
    melted gelatin

Mix and add to raspberry pulp.

Rose flavoured cream

IngredientsPreparation
  • 125g
    3.6% full cream milk
  • 1g
    rose extract
  • 12g
    rose water
  • 15g
    rose syrup
  • 50g
    sugar

Boil together.

  • 35g
    egg yolks
  • 2g
    corn starch

Add to previous mixture to make custard.

Add.

  • 250g
    whipped cream

Fold in at 25°C.

White chocolate rice pudding ‘sütlaç’

IngredientsPreparation
  • 70g
    round rice

Rinse in cold water. Boil for 10 minutes and drain.

  • 275g
    3.6% full cream milk
  • 60g
    sugar

Add rice and boil for 20 minutes on low heat.

  • 1piece(s)
    vanilla

Scrape and cool.

  • 250g
    3.6% full cream milk

Boil.

  • 10g
    egg yolks
  • 85g
    sugar
  • 50g
    corn starch

Beat together.
Add some boiling milk.
Make custard cream.

  • 100g
    butter

Add to custard cream.

Add to custard cream and add rice mixture.