3 satsumas
568 ml (1 pint) milk
4 tbsp (60 ml) clear honey
2 oz (50 g) pudding rice
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 level tbsp (15 ml) gelatine
1 egg white
1/8 cup (25 g) 1 oz blanched almonds, split and toasted
568 ml (1 pint) milk
4 tbsp (60 ml) clear honey
2 oz (50 g) pudding rice
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 level tbsp (15 ml) gelatine
1 egg white
1/8 cup (25 g) 1 oz blanched almonds, split and toasted
method
1. Remove the peel from the satsumas with a serrated knife and reserve; divide the flesh into segments, discarding all the pith.
2. Scald the milk in a heavy-based pan with the satsuma peel, cover and leave to infuse for 10 minutes. Strain.
3. Return the milk to the pan, add the honey and rice and bring to the boil. Simmer, uncovered, stirring occasionally for about 30 minutes until the rice is tender and the milk absorbed. Turn out into a bowl and cool.
4. Arrange a few fruit segments in the bottom of a dampened 1.1 litre (2 pint) ring mould.
5. Sprinkle the gelatine over 45 ml (3 tbsp) water in a small basin or cup. Dissolve by standing the basin in a pan of gently simmering water. Stir into the rice with the unwhipped fresh cream.
6. Whisk the egg white until stiff. Fold the remaining fruit into the rice with the whisked egg white. Spoon carefully into the mould. Refrigerate to set.
7. Turn out to serve; decorate with almonds.
2. Scald the milk in a heavy-based pan with the satsuma peel, cover and leave to infuse for 10 minutes. Strain.
3. Return the milk to the pan, add the honey and rice and bring to the boil. Simmer, uncovered, stirring occasionally for about 30 minutes until the rice is tender and the milk absorbed. Turn out into a bowl and cool.
4. Arrange a few fruit segments in the bottom of a dampened 1.1 litre (2 pint) ring mould.
5. Sprinkle the gelatine over 45 ml (3 tbsp) water in a small basin or cup. Dissolve by standing the basin in a pan of gently simmering water. Stir into the rice with the unwhipped fresh cream.
6. Whisk the egg white until stiff. Fold the remaining fruit into the rice with the whisked egg white. Spoon carefully into the mould. Refrigerate to set.
7. Turn out to serve; decorate with almonds.
serving amount
serves 4
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