Glazed Pear Conde and Blackberry Gel

Method

Step one

Place the pudding rice with 75g sugar in 150ml water in saucepan and cook on stove until rice is tender (add more water if needed) drain rice if needed.

Step two

Whisk the Bird’s Cheesecake Mix with 100ml water until thick then mix this with the cooked rice.

Step three

Place rice mix into 10 moulds and place in fridge to set.

Step four

Peel and half pears, removing seeds, reserving the trimming. Poach the peeled pears gently in water with 100g of the sugar and the yellow colour until tender.

Step five

Remove from water, dry on cloth and chill

Step six

With the pear trimmings poach in water with 50g sugar, when cooked drain and blitz, chill.

Step seven

Blitz blackberries with 100ml water and 25g sugar add agar, whisk, and bring to boil, leave to chill.

Step eight

When cold blitz again, strain through a sieve and place in piping bag ready to pipe.

Step nine

For the tuille, whisk together the flour, 75g sugar, milk, and egg white.

Step ten

Spoon onto a greased tray and bake until light golden colour, and mould over thin tube (or tuille mould).

Step eleven

Place sugar on top of chilled rice and glaze.

Step twelve

To plate, place rice pudding on plate, spoon the crumb on plate alongside. Add the pear and pipe small balls of blackberry gel top with tuille.