55 g (2 oz) raw rice, blended in food processor until ground
55 g (2 oz) plain flour
30 g (1 oz) butter
1 egg yolk
30 g (1 oz) sugar
splash of milk
55 g (2 oz) caster sugar
1 papaya, peeled and cubed
55 g (2 oz) plain flour
30 g (1 oz) butter
1 egg yolk
30 g (1 oz) sugar
splash of milk
55 g (2 oz) caster sugar
1 papaya, peeled and cubed
For the honey cream
100 ml (3 1/2 fl oz) double cream
2 tbsp honey
2 tbsp honey
method
1. Preheat the oven to 220°C (425°F) Gas 7.
2. Place the rice, flour, butter, egg yolk, sugar and a splash of milk into a food processor and blend together to form a soft dough.
3. Meanwhile, heat the sugar in a small frying pan or blini pan until caramelised and add the papaya pieces. Cook gently for a few minutes, to soften.
4. Pour the papaya mixture into a pan and cover with the dough. Bake in the oven for 8-10 minutes or until golden brown and risen.
5. Place the honey and cream into a bowl and whisk to form soft peaks.
6. Remove the tatin from the oven and turn out onto a plate. Spoon the cream over to serve.
2. Place the rice, flour, butter, egg yolk, sugar and a splash of milk into a food processor and blend together to form a soft dough.
3. Meanwhile, heat the sugar in a small frying pan or blini pan until caramelised and add the papaya pieces. Cook gently for a few minutes, to soften.
4. Pour the papaya mixture into a pan and cover with the dough. Bake in the oven for 8-10 minutes or until golden brown and risen.
5. Place the honey and cream into a bowl and whisk to form soft peaks.
6. Remove the tatin from the oven and turn out onto a plate. Spoon the cream over to serve.
serving amount
serves 1
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