20 minutes
4 serves
easy
This is no ordinary pudding – it’s a celebration of indulgence and artistry, created by world-renowned chef Philippe Mouchel. Creamy, delicately perfumed rice pudding is lifted to new heights with the subtle earthiness of truffle, while a jewel-bright orange and madeira jelly adds a refreshing, citrusy contrast. The crowning glory is a silky olive oil gelato – smooth, luxurious and unexpected – that ties the elements together with an elegant balance of richness and light. Every spoonful is a harmony of flavours and textures, crafted to delight the senses and linger long after the last bite.
Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Place the beetroots into cold water with a pinch of salt.
Bring the water to the boil and simmer for 20 minutes.
Remove from the heat and strain off the beetroots, letting them cool and remove the skins.
Combine the Moro Italian Glaze, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl.
Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through.
Once cooked remove the skins of the beetroots.
Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting.
Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
