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MarilynFL

Another use for rice pudding: substituting for pastry cream in fruit tarts

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Joined: Dec 12, 2005

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Posted to Thread #16175 at 8:46 am on Sep 13, 2009

Condensed ideas from <i>Dessert University</i> by Roland Mesnier.

Starting with a sweet pastry base (pâte sucrée), pour the hot rice pudding into the baked shell and let it come to room temperature.
Cover with fresh fruit and then fruit glaze.

Examples:
pâte sucrée
rice pudding
3 plums
6 peaches
1.5 C raspbery jelly glaze

*******
pâte sucrée
rice pudding (or pastry cream)
3 lbs fresh or canned apricots
1 C apricot jam (heated and strained)

*******
This one looks like a large sunflower:
pâte sucrée
rice pudding (or pastry cream)
2 large fresh mangos, sliced
1/2 C strained apricot jam
chocolate jimmies (piled into center)
crushed pistachio (sprinkled around perimeter, for color contrast and texture).


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