Rice Pudding Souffle with Strawberry Sauce

Ingredients

500 ml full-fat milk
100 g pudding rice
1 vanilla pod, cut in half lengthways
a good grating of nutmeg
110 g caster sugar
unsalted butter, for greasing
30 g rice flour
the whites of 4 large eggs, about 125 g, at room temperature
100 ml pouring cream, to serve

Sauce

100 g fresh strawberries
2 tbsp icing sugar

Method

  1. To make the sauce, put the berries and sugar in a blender and blitz until smooth. Pass through a sieve to remove any bits, transfer to a serving jug and set aside until needed.
  2. Heat the milk, rice, vanilla pod and nutmeg in a small saucepan and slowly bring to the boil. Turn down the temperature and cook over a low heat for 30 minutes.
  3. Add 80g of the sugar and continue to cook for another 10 minutes, or until the rice is soft and the mixture has thickened and become gooey. Leave to cool completely.
  4. Preheat the oven to 190°C. Grease four large or six small ramekins with butter.
  5. Combine the remaining caster sugar, a little extra nutmeg and the rice flour and use to dust the ramekins.
  6. Pour the rice pudding into a clean metal bowl.
  7. In a separate bowl, whisk the egg whites to medium peaks. Using a large metal spoon, fold one-third of the beaten egg mix into the rice pudding to lighten it, then gently fold in the remainder.
  8. Spoon the souffle mixture up to the brim of your prepared ramekins and bake until risen and golden brown on top, about 8-10 minutes for smaller ones and 12-14 minutes for larger ones.
  9. Serve immediately, poking a hole in the centre of each souffle and pouring in the strawberry sauce and cream at the table.

Makes 4 to 6 servings.

Source: Skinny Weeks and Weekend Feasts

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Sweet Potato Maple Pudding

Ingredients

1 large sweet potato (about 1 lb, peeled and cubed
1/3 cup skim milk
1 pkg unflavoured gelatin
1/2 cup plain non-fat yogurt
2-1/2 tbsp pure maple syrup
8 pecan halves

Method

  1. In small saucepan, cover sweet potato with water and bring to a boil. Cook for about 15 minutes or until very tender. Drain well and press through fine mesh sieve into bowl.
  2. Sprinkle gelatin over milk and let stand for 1 minute. Place in microwave for 45 seconds until liquid and whisk until smooth. Pour into sweet potato with yogurt and maple syrup.
  3. Divide among 4 ramekins, parfait or wine glasses and refrigerate for at least 1 hour or until firm and set. (Can be wrapped and refrigerated for up to 1 day.)
  4. Garnish with pecans before serving.

Makes 4 servings.

Source: Heart and Stroke Foundation of Canada

Chocolate Avocado-Chia Pudding

Ingredients

2 medium ripe avocados (peeled, pitted)
1/2 cup unsweetened almond milk
1/4 cup unsweetened Dutch-process cocoa powder
1/4 cup fat-free, plain Greek yogurt
3 Medjool dates (pitted)
1 teaspoon vanilla extract
2 Tbsp chia seeds
1/4 cup plus 2 tablespoons unsalted chopped almonds or walnuts (optional)

Method

  1. n a food processor or blender, process all the ingredients except the almonds until smooth.
  2. Transfer the pudding to serving dishes. Cover and refrigerate for at least 1 hour to allow the chia seeds to thicken.
  3. Just before serving, sprinkle with the almonds if desired.

Makes 6 servings.

Source: American Heart Association

Roasted Pineapple with Raspberry Sauce

Ingredients

1 pineapple
1/3 cup rum
1/4 cup firmly packed brown sugar
1/2 teaspoon ground nutmeg
6 mint sprigs

Raspberry Sauce

2 fresh raspberries or frozen sweetened raspberries, thawed
1/2 cup water
3/4 tablespoon lemon juice
1-1/2 tablespoons sugar

Method

  1. To make the sauce, in a blender or food processor, process the raspberries with the water. Place a fine-mesh sieve over a small bowl and strain to remove the seeds. Add the lemon juice and sugar and stir until the sugar dissolves. Fresh raspberries may need additional sugar. Serve now, or refrigerate in a tightly covered container for up to 5 days.
  2. Preheat an oven to 400°F (200°C). Coat a glass 13 x 9-inch (33 x 23-cm) baking pan with nonstick cooking spray.
  3. Peel, quarter, and core the pineapple. Cut each quarter lengthwise into thirds and then crosswise in half into spears.
  4. Place the spears into the prepared pan. Sprinkle with the rum, brown sugar and nutmeg. Stir and toss to coat the pineapple evenly.
  5. Bake, stirring every 10 minutes, until the pineapple is tender and the pan juices have mostly evaporated, about 30 minutes.
  6. To serve, place an equal amount of the sauce on individual plates. Top with an equal number of the pineapple spears. Garnish with a mint sprig.

Makes 6 servings.

Source: Mayo Clinic

Champagne and Raspberry Gratin

Ingredients

1 lb raspberries
1/4 cup superfine sugar
2 large egg yolks
1/2 cup whipping cream, lightly whipped
2-3 tbsp champagne, to taste
handful of tiny mint leaves to garnish

Method

  1. Preheat the broiler to its highest setting.
  2. Set aside about 20 of the largest raspberries for serving. Divide the rest between four individual ovenproof dishes and place the dishes on a large baking sheet.
  3. Put the sugar and egg yolks into a large heatproof bowl and set the bowl over a pan of barely simmering water. Using a hand-held electric whisk, beat the mixture until it is thick, creamy, and tripled in volume. It should be thick enough to leave a ribbon trail on the surface when you lift the beaters.
  4. Fold in the cream and champagne to taste.
  5. Spoon the mixture over the raspberries and place the baking sheet under the broiler for about 3 minutes until the topping is golden and lightly caramelized.
  6. Remove and arrange the fresh raspberries on the side of the gratin. Scatter over the mint leaves and serve.

Makes 4 servings.

Source: Gordon Ramsay’s maze