Rice Pudding Souffle and Nutmeg Ice Cream

Serves 6-8

Rice pudding soufflé ingredients:
120g pudding rice
1 litre of milk
100g sugar
1 vanilla pod
2 tsp arrowroot
9 egg whites

Ice cream ingredients:
300ml milk
200ml double cream
6 egg yolks
150g sugar
1 nutmeg

Rice pudding soufflé method:
1. Cook the rice with the milk and vanilla until soft.

2. Add the sugar and blitz for 20 seconds.

3. Add the arrowroot and put back on the heat until the rice thickens then chill.

4. Butter six soufflé dishes and refrigerate.

5. When the butter is hard butter again and coat with sugar.

6. Whisk the egg whites to soft peaks.

7. Take the rice pudding and mix with a third of the egg whites.

8. Fold in the remaining egg whites gently with a metal spoon.

9. Spoon the mixture into the moulds.

10. Smooth the top off with a knife and make a rim with your finger around the top of the soufflé.

11. Bake in the oven for 10 minutes at 180°c.

12. Serve with the ice cream.

Ice cream method:
1. Boil the milk and cream and flavour with nutmeg.

2. Whisk the eggs and sugar.

3. Pour the boiled liquid onto the yolks.

4. Cook out on Bain Marie until it starts to thicken then churn.

Recipe from:
The Angel Inn, Helm Road, Bowness-on-Windermere
Tel: 015394 44080 www.the-angelinn.com