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The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Comfort desserts with Louise Lennox

Tuesday, 23 February 2010

Louise Lennox /pastry chef

Honey Roasted Fruit Salad with Coconut Rice Pudding

Ingredients
. 2 Large Pears
. 1 Ripe Mango
. 3 Plums
. 4 Figs
. 1 Baby Pineapple
. 2 Tablespoons of Honey

Method
1. Peel and core the pears, and pineapple. Remove stones from plums and mango.
2. Dice all the fruit into large bite size pieces and put into a small heat proof oven dish
3. Stir in the honey
4. Cover with tin foil and place in a pre-heated oven 180oC for 20 minutes or until the
5. fruit is tender but not mushy

Baked Coconut Rice Pudding

Ingredients
. 3ozs Pearl Rice
. ¾ Pint Coconut Milk
. ¾ Pint Cream
. 1 ½ oz Caster Sugar
. ½ Vanilla Pod

Method
1. Heat milk, cream and vanilla pod over medium heat
2. Put the pearl rice and sugar into a greased ovenproof dish and add the hot liquid and stir and cover with tinfoil
3. Cook in a low oven - 140oC for an hour, stirring after half an hour
4. When the rice is soft and nearly all of the liquid has evaporated, remove from the oven
5. Serve in a glass or steel ring and then top with the warm fruit salad

Chocolate Brioche Pudding

Ingredients
. 16 Slices of Brioche
. 7ozs Dark Chocolate - 72% chopped
. 8 Egg Yolks
. 1 Pint Cream
. ½ Pint Milk
. 4oz Sugar

Method
1. Beat egg yolks and sugar together
2. Heat cream in a saucepan and bring to the boil
3. Pour cream onto the egg yolks and whisk
4. Dip the sliced brioche into the cream mixture
5. Layer brioche in an 8" square tin. Sprinkle with chocolate. Then place another layer of brioche on top and sprinkle with chocolate. Continue to do this until all the brioche is used and finish with a sprinkle of chocolate.
6. Pour any remaining cream and egg mixture on top
7. Preheat oven to 150oC
8. Place the brioche in a Bain Marie - the water should go half way up the sides of the brioche tin
9. Bake for 1 hour until the top is crisp and all the liquid is set
10. Remove from the oven, allow to cool.
11. Portion the pudding, sprinkle sugar on top and caramelise it.


Louise Lennox
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