Rose - Geranium -Stewed Blueberries, with Creamed Rice Pudding.

This recipe looked so good in the Gourmet Traveller magazine, that I used some of my Christmas Voucher for Readings , and bought Matt Wilkinson's new book. "Mr. Wilkinson's favourite Vegetables'. This recipe has been adapted to the TMX, and although the process looks involved, it is really quite simple. The recipe consists of 3 parts. Serves 6

The blueberry sauce
The rice custard
The whipped cream which is folded in just before serving.

All are made in the TMX and except the cream, can be prepared the day before required.

Blueberry sauce.

200g. Blueberries, fresh or frozen.
110g caster sug, (I used 60g. Xylitol)
2 small leaves from fresh Rose Geranium or 1/2 teaspoon of Rose water. (not essence)
1 dessertspoon of water

Place all in heat proof dish and place in Varoma tray, with egg ring under cooking dish, to allow for circulation of steam. Stir. Cover.
Place 500 mls of water in TMX bowl and set 15 mins/Varoma/speed 2. Check that berries are cooked. If not steam for additional 5 mins. Remove leaves.
Set aside and when cool, refrigerate.

Creamed rice Pudding

75g Arborio Rice
1 teaspoon Vanilla Paste or seeds from 1/2 a vanilla pod
500 mls milk
100g caster sug, ( used 40g Xylitol)
1 gold strength gelatin leaf, soaked in cold water and squeezed to remove excess water.


250g whipping /double cream


DO
Place rice in TMX bowl with 1 litre of cold water, bring to boil, 10 mins/varoma/ speed 2. Reverse. DRAIN.
Return rice to bowl, add butterfly, and milk, sugar or substitute and vanilla
Cook for 20 mins/90 / speed soft. Test to see rice is cooked. If not give more time.
REMOVE BUTTERFLY
Add gelatin, stir 1 min/speed soft.
Set aside in large dish and cover and refrigerate.

Whip cream to soft peaks and gently fold into rice custard. Return to fridge to set up.
Pour over Berry sauce and serve.

This makes 6 small serves, but plenty after a meal.