pudding with meadowsweet and compote of
recipe comes from Chef David Everitt-Matthias and is
featured in his new book Essence
- recipes from le champignon sauvage.
many awards reflect the esteem in which he is held as
a chef. Recognised as one of Britain's leading craftsmen,
he is always in the kitchen and has never missed a service.
He is also known for his tireless experimentation with
anything from the most humble to the most expensive
ingredients, and an ability for making dishes
taste more of themselves than the original ingredient.
His food is a cross between the terroir
and modern French with very original touches. To find
out more about the restaurant he runs with his wife
you would like to find out more about his new book Essence
- recipes from le champignon sauvage then
pudding is one of my favourite desserts, served hot,
cold or in a mousse. Here I have used risotto rice,
because the grains are bigger when cooked, and I have
flavoured it with meadowsweet, which lends a lovely,
subtle perfume. If you cannot get fresh meadowsweet,
then use 15g dried flowers. Alternatively, omit it
altogether, double the amount of orange zest in the
rice pudding and serve it with Marinated Prunes in
Armagnac (see the book) instead of the cherry compote.
But, trust me, the flavour of meadowsweet works so
well with cherries. The cherries can also be cut in
half after the compote has been made and semi-dried
In a very low oven (about 80°C) for a different
the compote of cherries:
juice of I lemon
grated zest of I orange
500ml red wine
1 meadowsweet head
3 cherry kernels, crushed
100g caster sugar
500g cherries, stoned
the rice pudding:
75g carnaroli risotto rice
150ml double cream
3 meadowsweet heads
pared zest of ½ orange, in wide strips
50g caster sugar, plus extra for glazing
1 1/2 gelatine laves
1 teaspoon Grand Marnier
the pastry cream:
75ml double cream
40g caster sugar
1 egg yolk
5g corn flour
all the Ingredients apart from the cherries in a saucepan
and bring to the boil. Simmer for 3-4 minutes, then
add the cherries and cook for 4-5 minutes.
remove the cherries and place in a bowl to cool.
the cooking juices until reduced by half, then leave
on to the cherries and leave to macerate overnight.
the rice, milk, 75ml of the double cream, meadowsweet
heads, orange zest and caster sugar in a saucepan
and bring to the boil, stirring constantly. Reduce
the heat to a simmer and cook for about 20 minutes,
until the rice is soft and the mixture is thick and
creamy. Remove from the heat.
the gelatine with cold water and leave fur about 5
minutes to soften. Squeeze out the excess water and
add the gelatine to the hot rice, stirring until dissolved.
the meadowsweet heads and leave to cool.
the rice pudding is cooking, make the pastry cream.
Bring the milk and cream to the boil in a small saucepan.
the sugar, egg yolk and cornflour in a bowl and whisk
until well amalgamated.
on the milk and cream, whisking continuously.
the mixture back into the saucepan cook over a low
heat, stirring constantly until it thickens. Remove
from the heat and leave to cool.
the rice pudding:
the remaining double cream with the Grand Marnier
until it forms thick ribbons.
the rice pudding and the pastry cream are cool, lightly
mix them together and place in the fridge for about
1 1/2 hours, until almost set.
before it sets, fold in the whipped cream and transfer
to 6 oiled metal ring moulds, 6cm in diameter and
4cm deep. Cover and chill for 3 - 4 hours.
the rice pudding out of the moulds on to serving plates
and sprinkle lightly but evenly with caster sugar.
with a blowtorch until golden; be quick though otherwise
any protruding grains of rice will scorch.
with the cherry compote.