Tahini souffé

by Chef Mandy Pan @ 07 Aug 2017

200ml milk
40g uncooked Aborio rice grains
120g cream
80g tahini
35g sugar
7 feuilletine discs
7 scoops of peanut butter ice ceam

Meringue
180g egg whites
80 sugar

•            Heat milk in a saucepan over a medium heat to a boil. Add in the rice grains and reduce heat to low. Cover the saucepan with a lid and simmer until rice is al dente. Add in cream, tahini and sugar and cook over a medium heat until mixture has sliglly thickened and creamy. Transfer the rice pudding into a food processor and pulse until smooth. Set aside.
•            For the meringue: Whip egg whites and sugar in a mixing bowl to a stiff peaks form. Gently fold the whipped egg whites into the rice pudding and ladle into ramekins. Bake in a pre-heated oven at 176°C oven until souffé has risen, for about 7 minutes.
•            Top each tahini souffé with a feuilletine disc. Serve with a scoop of peanut butter ice cream. Makes 7

tahini souffé

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