1 cinnamon quill
200g short grain rice
Juice and zest of 1 lemon
60mL liquid glucose
50g puffed rice
1 tsp bicarb soda
1 star anise
Chocolate, heated to 30°C
Bring milk and cinnamon to the boil, and add rice. Cook 12-15 min.
Stir in sugar to dissolve, then lemon juice and zest. Cool rice pudding, covered tightly.
Place water, sugar and star anise in a saucepan, and bring to the boil.
Add mandarin segments, remove from heat and cool in liquid.
Using a piping bag with a 2mL nozzle, pipe chocolate into iced water in a swirly motion.
As the chocolate starts to cool, form into nests.
Cool completely, then drain.
When dry dust with cocoa powder.
In a saucepan mix sugar, glucose, honey, and one tablespoon water. Bring to 155°C.
Stir in bicarb soda, and let it froth. Add puffed rice and stir to combine.
Pour honeycomb onto silicone paper, and allow to cool. Once set, break into pieces.
Place rice pudding on individual serving dishes.
Scatter with mandarin and honeycomb, and serve with a chocolate nest.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or