30 minutes
16 serves
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.
Preheat the oven at 180ºc. Grease and line 3 baking trays with baking paper.
Place sweet potato on a baking tray and roast for 1 hour 30 minutes or until cooked through and softened.
Stand to cool. Peel and discard skin then weigh out 500g in a bowl and combine with 1 teaspoon cinnamon powder and 2 tablespoons of caster sugar, use a fork to mash until smooth (use remaining sweet potato for sweet potato mash).
Combine Moro Delicado Light Taste Olive Oil, wine, liquor, 1/3 cup (80ml) water and remaining 1 teaspoon ground cinnamon in a large bowl.
Add the flour and stir to combine. using hands knead dough until it does not stick to the sides of the bowl and is smooth.
Form into a ball, cover bowl with plastic wrap and stand for 15 minutes to rest.
Divide dough into 16 equal portions. (approx. 50g each).
Roll portioned dough out between two sheets of baking paper to form a 12 circle. Add 1 tablespoon of sweet potato mixture to dough and bring edges together close up like a dumpling.
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.
