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.

Rice Pudding
Makes 10 serves

Olive oil gelato
Makes 10 serves

Orange, Madeira jelly
Makes 20 serves

Ingredients

Tick off the ingredients as you buy them

  • RICE PUDDING INGREDIENTS
  • 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 (optional)
  • OLIVE OIL GELATO INGREDIENTS
  • 1,200 gm water
  • 300 gm sugar
  • 186 gm milk powder
  • 150 gm Moro Frutal extra virgin olive oil
  • 50 gm dextrose
  • 50 gm truffle oil (optional)
  • 4 g stabiliser
  • ORANGE, MADEIRA JELLY INGREDIENTS
  • 300 gm orange juice
  • 150 gm Madeira
  • 80 gm sugar
  • 6 gm pectin NH (or other thickener)
  • Shaved truffle to finish (optional)

METHOD TO MAKE 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 them sit in ice
• Once cool, whisk in the oils, transfer to containers and freeze

METHOD TO MAKE ORANGE MADEIRA JELLY
• Bring all ingredients, (except truffle if you have this) to the boil
• Cool down then refrigerate
• Whisk before serving
• Shave truffle on the top (optional)

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