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Rice pudding with chestnuts and poached pears
A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.
33 K 4.7/5 (3 reviews)465450
Last modified on: November 22th 2023
For 4 people, you will need:
- 1
125 g rice - 2
1 litre whole milk - 3
200 g sweet chestnut purée (crème de marrons) - 4
200 g Chantilly cream - 5
3 poacheds pears - Total weight: 1,525 grams
Times for this recipe
Preparation
45 min.
Cooking
45 min.
All in all
1 hour 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Rice pudding with chestnuts
Blanch 125 g rice in a pot of boiling water for 5 minutes.Stage 2 - ⌛ 5 min.
Drain it.
Stage 3 - ⌛ 3 min.
Pour this rice into a non-stick pan with 1 litre whole milk and 200 g sweet chestnut purée (crème de marrons).
Stage 4 - ⌛ 40 min.
Place on low heat and cook gently, stirring occasionally...
Stage 5
...until the rice has absorbed almost all the milk.
Stage 6
Stage 7 - ⌛ 20 min.
Prepare 200 g Chantilly cream...
Stage 8 - ⌛ 5 min.
... and add it to the cooled rice pudding.
Proceed gently, to keep as much as possible the lightness of the Chantilly, and thus lighten the rice pudding.
Reserve in the refrigerator.
Proceed gently, to keep as much as possible the lightness of the Chantilly, and thus lighten the rice pudding.
Reserve in the refrigerator.
Stage 9 - ⌛ 5 min.
Cut 3 poacheds pears into small pieces and drain.
Stage 10 - ⌛ 2 min.
Montage
This is not necessary, but you can decorate each glass with a trail of chestnut cream.Stage 11 - ⌛ 2 min.
Fill with half of the rice pudding.
Stage 12 - ⌛ 1 min.
Then 1/4 of the poached pear pieces.
Stage 13
Serve, not too cold if possible, i.e. out of the fridge 30 minutes before tasting.
Remarks
For a fancier version, add a sprinkling of marron glacé on top of the pears in the verrine.
As usual with the poaching syrup, you can salvage it for later use, even in another recipe.
As usual with the poaching syrup, you can salvage it for later use, even in another recipe.
Keeping: 1 day in the refrigerator, protected by a stretch film.
Source: From Bastien Girard.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 4 g RDI=7 % | 16 g RDI=6 % | 10 g RDI=14 % | 174 kcal RDI=9 % | 732 kJ RDI=9 % |
| Per person | 16 g RDI=26 % | 62 g RDI=23 % | 39 g RDI=53 % | 667 kcal RDI=33 % | 2,793 kJ RDI=33 % |
| Whole recipe | 66 g RDI=102 % | 248 g RDI=94 % | 156 g RDI=214 % | 2,668 kcal RDI=133 % | 11,170 kJ RDI=133 % |
How much will it cost?
For 4 people
4.45 €
Per person
1.15 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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