Peppered sweet rice tartlet with blackberries

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INGREDIENTS

Short pastry
100 g of rice
1 l of fresh milk
8 eggs
250 g of sugar
35 g of flour
pepper
blackberry

 

METHOD

Prepare traditional short pastry and line 9 cm boat-shaped moulds.
Cook the rice in ½ a litre of milk, until the rice is fully cooked and the milk is dry (about 17 minutes).

Make a patisserie cream with the rest of the fresh milk, eggs, sugar and flour. Add the cooled rice cream and fill the moulds lined with short pastry. Bake at 200 °C until the rice is completely golden.

Once the tartlets are cold, take them out of the moulds and decorate them with a little ground pepper, half a blackberry and a blackberry coulis to add an acidic touch.
 

 

Clicca qui per leggere il profilo dello chef
 credits: Brambilla - Serrani

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Clicca qui per leggere la ricetta

Risotto with red turnips, crunchy jerusalem artichoke and watercress
A recipe presented at
Identità Milano 2011