Banana Rice Pudding, Corn, Coconut, Sudachi, Madras Curry

Adapted by
May 2013
Yield: 12 servings


Madras Curry Ice Cream
1.036 liters milk
250 grams cream
20 grams inverted sugar
10 grams Madras curry
480 grams sugar
60 grams milk powder
8 grams ice cream stabilizer
40 grams egg yolks
300 grams white chocolate couverture
Coconut Rice Pudding
56 grams arborio rice
20 grams sugar
270 grams milk
1 vanilla bean
60 grams coconut purée
Lime Gelée
2.9 grams gelatin bloomed
62 grams lime purée
62 grams simple syrup
Coconut "Dippin' Dots"
1.5 grams Gelespessa
500 grams coconut purée
To Assemble and Serve
banana diced
Sudachi lime
freeze dried corn
smoked Maldon sea salt
edible flowers


For the Madras Curry Ice Cream:
In a large pot, combine milk, cream, curry, and inverted sugar and heat over a medium-high flame. In a small bowl, whisk together sugar, milk powder, and stabilizer. When dairy is warm, whisk in sugars to dissolve and continue heating. When dairy reaches 85°C, whisk in yolks and remove mixture from heat. Place white chocolate in a large bowl; pour hot ice cream base over chocolate and use an immersion blender to emulsify. Chill ice cream base fully in an ice bath, then spin in an ice cream machine according to the manufacturer’s instructions.

For the Coconut Rice Pudding:
Rinse rice well in cold water. In a small pot, bring salted water to a boil and blanch rice. Strain, and repeat 2 times. In a small pot, combine blanched rice with milk and sugar. Cut open vanilla bean and scrape the seeds into the pot, then add the pod. Bring to a boil, lower heat, and cook at a simmer, until rice has reached desired tenderness. Remove vanilla pod, stir in coconut purée, and chill fully.

For the Lime Gelée:
In a small pot, warm simple syrup over medium heat and melt in gelatin. Mix gelatin mixture with lime purée and chill in refrigerator until set. Transfer set gelée into a blender and blend on high speed until smooth. Load into a piping bag and reserve in the refrigerator.

For the Coconut “Dippin’ Dots”:
With an immersion blender, emulsify Gelespessa into coconut purée. Transfer mixture to a squeeze bottle, and drip into liquid nitrogen to freeze individual droplets. Strain dots out of nitrogen, and reserve in the freezer.

To Assemble and Serve:
Pipe a dollop of Yuzu Gelée in the bottom of a deep bowl, and cover with 2 tablespoons Coconut Rice Pudding. Place a few pieces of cubed banana on top of the rice pudding, sprinkle with freeze dried corn, and season with smoked sea salt. Grate sudachi zest over the pudding, and place a thin wedge of sudachi on top. Cover with a mound of Coconut “Dippin’ Dots,” topped by a quenelle of Madras Curry Ice Cream. Garnish with edible flowers.