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Dessert

Saffron Rice Pudding with Burnt Orange Sauce

Method:

1. Bring the milk, cream, vanilla and sugar to the boil. Add the rice and bring back to the boil before reducing the heat and allowing to simmer for 30 minutes (or according to the instructions on the packet).
2. Allow to cool before placing in the refrigerator.

For the decorative orange strips:

1. Bring 250ml of water and 200g of sugar to the boil, along with the orange strips, until the mixture has thickened.
2. Remove the orange strips and place each one aside to cool.

For the sauce:

1. Stir the sugar on a low heat until it has melted and become smooth.
2. Slowly add the reduced orange juice and then the Grand Marnier and cook for a further ten minutes.

Serving:

1. Before serving with the rice pudding, add the butter to give the sauce added body and shine.
2. Serve the rice in Chinese soup spoons. Drizzle with the sauce and place the glazed orange strips on top.

Yoghurt with Rhubarb and Strawberries

Method:

1. Cut the rhubarb into thin, 2cm long strips and hull the strawberries before quartering.
2. Put all the ingredients into a pan and cook slowly, until the fruit becomes tender. Allow to cool and place in a refrigerator.

For the yoghurt:

1. Place all the ingredients, apart from the yeast, in a pan and bring to the boil. Cool the mixture before adding the yeast, the temperature must be below 45°C before doing this.
2. Strain the mixture and place in some shot glasses, filling each glass around 3/4 full. Put in a warm place and allow to set for 6 hours. Once set, put the glasses in a refrigerator. Add the fruit to the glasses before serving.

Recipes

© 2012 S4C
O Gymru / Made in Wales