Griddled peaches with rice pudding ice-cream
Saturday 22 January 2011
This is not really an ice-cream as such, but simply frozen rice pudding enriched with egg whites. But it makes a delicious and colourful dessert that any novice cook could turn out for an impressive dinner-party pudding.
1 x 425g can of rice pudding
2 egg whites
2tbsp caster sugar
1 x 410g can of peach halves, drained
Whisk the egg whites with the sugar in a mixing machine, by hand or with an electric hand whisk until stiff. Carefully fold the egg white into the rice pudding, transfer to a plastic container with a lid and place in the freezer for 4-5 hours, stirring occasionally until it is firm and frozen.
Reserve 4 peach halves and blend the rest until smooth in a liquidiser.
To serve, heat a heavy or non-stick frying pan and fry the peaches, cut side down for 3-4 minutes, until they are nicely coloured.
Spoon a little of the peach purée onto serving plates and place the peach on the purée, cut side up.
Spoon or scoop out the rice pudding with the help of a spoon or ice-cream scoop dipped in hot water and place next to the peach. You'll probably have some frozen rice pudding left which I'm sure the kids will devour.
Culinary experts in The Netherlands thought it was 'fresh' and 'tasty'
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