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Rating
14
people
14
people
Camembert From Here Rice Pudding and Caramelized Anise
Ingredients
1 1/2 cups (375 ml) milk
1 1/2 cups (375 ml) 15% cream
1/2 cup (125 ml) sugar
1 tsp. (5 ml) vanilla extract or vanilla pod
1 star anise
1/2 cup (125 ml) of Camembert From Here without rind
1 cup (250 ml) rice
1/4 cup (60 ml) toasted almonds, to garnish
Preparation
In a saucepan, heat milk and cream without boiling. Add sugar, vanilla and star anise. Melt Camembert From Here in the milk mixture until consistent. Remove star anise. Add rice and continue cooking until cooked (approximately 20 minutes), stirring regularly.
To prepare caramelized anise (see below).
Caramelized anise
1/2 cup (125 ml) sugar
4 tbsp. (60 ml) water
1 star anise
1/4 cup (60 ml) 15% cream
In a saucepan on medium heat, cook sugar, water and star anise until caramelized. Add cream and mix well. Set aside.
Serve the rice pudding topped with caramelized anise and toasted almonds.
1 1/2 cups (375 ml) milk
1 1/2 cups (375 ml) 15% cream
1/2 cup (125 ml) sugar
1 tsp. (5 ml) vanilla extract or vanilla pod
1 star anise
1/2 cup (125 ml) of Camembert From Here without rind
1 cup (250 ml) rice
1/4 cup (60 ml) toasted almonds, to garnish
Preparation
In a saucepan, heat milk and cream without boiling. Add sugar, vanilla and star anise. Melt Camembert From Here in the milk mixture until consistent. Remove star anise. Add rice and continue cooking until cooked (approximately 20 minutes), stirring regularly.
To prepare caramelized anise (see below).
Caramelized anise
1/2 cup (125 ml) sugar
4 tbsp. (60 ml) water
1 star anise
1/4 cup (60 ml) 15% cream
In a saucepan on medium heat, cook sugar, water and star anise until caramelized. Add cream and mix well. Set aside.
Serve the rice pudding topped with caramelized anise and toasted almonds.
Suggestion
Try this recipe with another cheese such as le riopelle de l'Isle or Le Casimir.