Philippe Mouchel’s truffle rice pudding, orange madeira jelly and olive oil gelato

To celebrate the Truffle Melbourne Festival, Moro teamed up with world renowned Chef Philippe Mouchel.

Rice Pudding
Makes 10 serves

Olive oil gelato
Makes 10 serves

Orange, Madeira jelly
Makes 20 serves

Ingredients

Tick off the ingredients as you buy them

Rice Pudding Ingredients:
180g Risotto rice
50g Sugar
500g Cream
500g Milk
150g Egg yolk
50g Sugar
6g Chopped truffle
20g Truffle cream (optional)
Olive Oil Gelato Ingredients:
1.2L Water
300g Sugar
186g Milk powder
150g Moro Frutal Extra Virgin Olive Oil
50g Dextrose
50g Truffle oil (optional)
4g Stabiliser
Orange Madeira Jelly Ingredients:
300g Orange juice
150g Madeira
80g Sugar
6g Pectin NH (or other thickener)
Shaved truffle to finish (optional)

METHOD TO MAKE RICE PUDDING

• Bring milk, cream, truffle and 50 gm of sugar to the boil
• Add the rice and simmer until tender
• Mix together the yolk and 50 gm of sugar, add to the cooked rice, take off the heat and stir through

METHOD TO MAKE OLIVE OIL GELATO
• Mix together the sugar, dextrose, stabilizer and milk powder
• Heat the water and add the dry ingredients when warm
• Bring to the boil them sit in ice
• Once cool, whisk in the oils, transfer to containers and freeze

METHOD TO MAKE ORANGE MADEIRA JELLY
• Bring all ingredients, (except truffle if you have this) to the boil
• Cool down then refrigerate
• Whisk before serving
• Shave truffle on the top (optional)