Clotted Cream Rice Pudding with Raspberry & Elderflower Coulis

Method

Place the cream, milk, cinnamon, cardamom, bay leaf and nutmeg in a heavy-bottomed saucepan and warm over a medium heat. Gently bring to the boil, simmer for a minute then remove from the heat. Set aside, allowing the spices to infuse into the milk for about 60 minutes, then pass through a fine sieve.

Pour the infused milk into a clean saucepan and add the rice and sugar. Cook over a medium to low heat for 35 – 40 minutes or until the liquid has been absorbed by the rice and a creamy, yet slightly loose consistency is achieved.

Whilst the rice is cooking, make the coulis. Place all the compote ingredients in a pan. Cook over a gentle heat for 4 – 5 minutes until the raspberries start to really soften. Pass the raspberry mixture through a fine sieve to create a smooth, glossy sauce. Return the sauce to a clean pan and gently simmer for another 3 – 4 minutes, until the sauce has thickened to the desirable consistency. Set aside to cool until ready to serve.

Serve hot OR once the rice pudding is cooked allow to cool then place in the fridge in a sealed container. When ready to serve, spoon the thickened rice pudding into a large bowl. Simply loosen the rice pudding by adding a couple of tablespoons of milk to reach your desired consistency.

Spoon the rice into small ramekins and drizzle over the coulis and top with fresh berries – a perfect summer garden picnic dessert!