SMALL RICE BASKETS FILLED WITH PLUM CREAM AND GINGER-CANDIED ZUCCHINI

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I bet you are getting a bit fed up with only seeing recipes based on these four ingredients (zucchini, eggs, plums and rice) but there is hope for you, this is the third and last installment of what I entered in the Swedish version of the Paper Chef. I’m getting a bit fed up with it as well but as you say in Swedish: If you said A you have to say B… so here I go! Tomorrow I promise you something completely different or at least you will be spared zucchini, eggs, plums and rice! The plum cream is nice as it is but I think that I will add some spices next time I make it, cardamom or cloves should be nice…

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SMALL RICE BASKETS FILLED WITH PLUM CREAM AND GINGER-CANDIED ZUCCHINI
2 servings

Candied zucchini:
1/2 small firm zucchini
3/4 dl / 0.3 cup sugar
1 dl /3.4 fl oz water
1-2 slices of fresh ginger

Chest of rice:
50 ml /0.2 cup sticky rice
1-2 tbsp whisked egg
1 tbsp sugar

Plum cream:
150 g / 5.3 oz plums
50 ml /0.2 cup sugar
100 ml /3.4 fl oz water
3/4 of an egg, whisked
1/2-1 tsp butter

– Cut the zucchini a la julienne (but not too thin) and put it in a small pan together with sugar, ginger and water. Let it simmer for about 20 minutes, maybe more.
– Cook the rice al dente and then rinse it in cold water before mixing it with the egg and the sugar.
– Grease two holes a muffin pan or single muffin forms and press out the rice so that it adheres to the walls. Then bake these in a preheated oven (200°C/390°F) for about 10 minutes. Take them out and leave to cool down.
– Divide the plums, take out the kernels and simmer them in a pan with sugar and water until soft and mushy.
– Press the whole through a sieve or a grind it in a food mill so that it becomes a puree.
– Put the puree back in the pan, add the egg and butter and stir really well. Either you take the safest way and heat it up in a bain-marie or double boiler or you do as I do and heat it up straight in the pan. Stir all the time until it thickens. Be careful so that it doesn’t curdle.
– Spoon the cream into the rice chests and top it all with some candied zucchini.
– Serve.

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