3 hours
04 Persons
medium
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.
200ml Moro Intenso Extra Virgin Olive Oil, garlic, paprika, 2g salt, 1g black pepper, thyme, rosemary, white wine, brown onion and Moro Sherry Vinegar.
Rub mixture into lamb rack. Sit to marinate for 3 hours. Remove from marinade.
Preheat large skillet on medium heat, coat pan with a dash of Moro Intenso Extra Virgin Olive Oil.
Add lamb, cook for approximately 3 minutes each side (medium rate)
Place onto bed of eggplant purée to serve
Preheat fan forced oven to 180 degrees.
Remove skin from eggplant and lightly coat with Moro Intenso Extra Virgin Olive Oil.
Roast until eggplant is soft.
Remove from oven and place in blender with 100ml Moro Intenso Extra Virgin Olive Oil and salt and pepper. Blend until smooth.
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.
