Preparation
Step 1: Coconut rice pudding (30 min)
- Blanch the round rice, drain and rinse.
- In a saucepan, pour the whole milk, coconut milk, cream and coconut sugar.
- Add the split and scraped vanilla pod, grate the ½ tonka bean, add the blanched rice and cook over medium heat until the desired texture, stirring constantly.
- Remove the vanilla pod, add the fleur de sel, transfer the rice pudding to a container and protect the preparation with cling film. Reserve in the refrigerator.
- Cook the rice pudding and set aside until completely cooled.
Step 2: Rhubarb compote with vanilla (30 min)
- Wash and peel the rhubarb, cut into small pieces of 1 to 2 cm.
- In a saucepan, place the rhubarb, add the brown sugar, the split and scraped vanilla pod, the zest of an orange, cover with cling film and set aside for 1 hour at room temperature.
- Remove the film and cook over medium heat until it has a compote texture.
- Add the hulled and chopped 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, the almond powder and sand the whole thing. Add the brown sugar, the oat flakes, the flaked almonds and a few turns of the Timut pepper mill.
- Finish the mixture to obtain a homogeneous crumble. Spread on a lined baking sheet, a baking sheet and cook for 25 minutes at 165°C.
- Make and cook the pepper crumble then set aside until completely cooled.
Assembly and finishing:
- In a pretty ceramic bowl, arrange 2 generous spoons of coconut rice pudding, add a spoonful of vanilla rhubarb compote and finally place a spoonful of Timut pepper crumble on top.
