Creamy Citrus and Rice Individual Cake with a Vanilla Heart

Ingredients

• 120 g butter
• 80 g icing sugar
• 1 g salt
• 40 g eggs
• 160 g rice flour

Method

1. Cream the butter with the icing sugar and salt.
2. Add the eggs, then incorporate the rice flour.
3. Mix without overworking the dough.
4. Roll out to 3 mm thickness and cut to shape.
5. Bake at 160 °C for approximately 15 minutes.
6. Allow to cool before use.

Ingredients

• 150 g whole eggs
• 90 g sugar
• 60 g rice flour
• 40 g ground almonds
• 60 g melted butter
• 40 g double cream (30% fat)
• 0.5 g coeur de vanille
• 1 pinch of salt

Method

1. Whisk the eggs with the sugar and coeur de vanille until pale.
2. Add the sifted dry ingredients and salt.
3. Incorporate the melted butter and cream.
4. Spread onto a baking tray to a thickness of 0.8 cm.
5. Bake at 170 °C for 12 to 14 minutes.
6. Allow to cool, then cut to size.

Ingredients

• 200 g whole milk
• 40 g round rice
• 30 g sugar
• 6 g coeur de vanille

Method

1. Bring the milk to the boil with the vanilla heart.
2. Add the rice and cook gently until fully absorbed.
3. Add the sugar at the end of cooking.
4. Blend lightly to obtain a smooth, creamy texture.
5. Chill until ready to use.

Ingredients

• 120 g citrus juice (lemon, orange, grapefruit)
• 80 g eggs
• 90 g sugar
• 2 g pectin X58
• 100 g butter

Method

1. Mix the sugar with the pectin.
2. Heat the citrus juice.
3. Add the sugar/pectin mixture and bring to the boil.
4. Pour over the eggs and cook to 82 °C.
5. Blend, then incorporate the butter.
6. Cool rapidly and reserve.

Assembly

1. Place the rice shortbread as the base.
2. Add the soft rice sponge.
3. Pipe the vanilla rice pudding.
4. Pour over the citrus crémeux.
5. Freeze if necessary for a clean assembly.
6. Glaze or finish according to the desired result.

Finishing & plating

Decorate with fresh citrus segments, zest, or a minimalist finish highlighting the purity of textures and flavours.