Philippe Mouchel’s truffle rice pudding, orange madeira jelly and olive oil gelato

To celebrate the 2018 Truffle Melbourne Festival, Moro teamed up with world renowned Chef, Philippe Mouchel, to create this special french dessert. Enjoy!

Rice Pudding
Yield: 10 a la carte serves

Olive oil gelato
Yield: 10 a la carte serves

Orange, Madeira jelly
Yield: 20 a la carte serves


Tick off the ingredients as you buy them

  • 180 risotto rice
  • 50 gm sugar
  • 500 gm cream
  • 500 gm milk
  • 150 gm egg yolk
  • 50 gm sugar
  • 6 gm chopped truffle
  • 20 gm truffle cream
  • 1,200 gm water
  • 300 gm sugar
  • 186 gm milk powder
  • 150 gm Moro Frutal extra virgin olive oil
  • 50 gm dextrose
  • 50 gm trimoline
  • 50 gm truffle oil
  • 4 g stabiliser
  • 300 gm orange juice
  • 150 gm Madeira
  • 80 gm sugar
  • 6 gm pectin NH
  • Shaved truffle

Method to make the Rice Pudding:

• Bring milk, cream, truffle and 50 gm of sugar to the boil
• Add the rice and simmer until tender
• Mix together the yolk and 50 gm of sugar, add to the cooked rice, take off the heat and stir through

Method to make olive oil gelato:
• Mix together the sugar, dextrose, stabilizer and milk powder
• Heat the water and add the dry ingredients when warm
• Bring to the boil, add the trimoline them sit in ice
• Once cool, whisk in the oils and set in paco containers and freeze

Method Orange, Madeira jelly:
• Bring all ingredients, except truffle to the boil
• Cool down then refrigerate
• Whisk before serving
• Shave truffle on the top