Step 1: Coconut Rice Pudding (30 min)
- Blanch the short-grain rice, drain, and rinse.
- In a saucepan, pour in the whole milk, coconut milk, cream, and coconut sugar.
- Add the split and scraped vanilla pod, grate ½ tonka bean, add the blanched rice, and cook over medium heat until desired texture is reached, stirring constantly.
- Remove the vanilla pod, add the fleur de sel, transfer the rice pudding to a container and cover with plastic wrap. Refrigerate.
- Cook the rice pudding and set aside until completely cooled.
Step 2: Vanilla Rhubarb Compote (30 min)
- Wash and peel the rhubarb, cut into small pieces 1 to 2 cm long.
- In a saucepan, place the rhubarb, add the brown sugar, the split and scraped vanilla pod, the zest of one orange, cover with plastic wrap and let sit for 1 hour at room temperature.
- Remove the plastic wrap and cook over medium heat until a compote-like texture is achieved.
- Add the hulled and cut strawberries, then finish cooking. Set aside.
- Cook the compote and set aside until completely cooled.
Step 3: Timut Pepper Crumble (35 min)
- Cut the very cold butter into small cubes, add the flour, almond powder and rub together until sandy. Add the brown sugar, rolled oats, flaked almonds, and a few grinds of Timut pepper.
- Finish mixing to obtain a homogeneous crumble. Spread on a lined baking sheet with baking paper and bake for 25 minutes at 165°C.
- Make and bake the pepper crumble, then set aside until completely cooled.
Assembly and Finishing
- In a nice ceramic bowl, spoon two generous dollops of coconut rice pudding, add a spoon of vanilla rhubarb compote, and finally top with a spoon of Timut pepper crumble.
