‘’This dish is inspired by the classic Rum Baba but in this case using our very own Portuguese rice cake with an Old Pulteney Port Cask custard cream. The sweet notes from the Old Pulteney Port whisky make it a wonderful pairing with the delicate rice cake. The rich, creamy custard ice cream brings out the depth in the whisky with its smoky and spicy notes. It’s the perfect Baba but better!’’ says Nuno Mendes.
Serves 4
For the Rice Cake
Ingredients
- 200g rice flour
- 150g flour
- 200g caster sugar
- 75g butter
- 150ml milk
- 2 eggs
- zest of ½ an orange
- zest of ½ a lemon
- 10ml orange liqueur such as Licor Beirão
- 1g smoked paprika
- 2 tsp baking powder
- 1 tsp baker’s yeast dissolved in a bit of warm water or powdered yeast
- butter to coat the moulds
- powdered sugar to sprinkle on top
Method
- Pre heat the oven to 200ºC.
- Mix all the wet ingredients in a large bowl until dissolved and well incorporated.
- Mix all the dry ingredients and whisk vigorously into the wet ingredients to incorporate into a smooth batter. If using baker’s yeast, make sure it’s well dissolved before you start mixing.
- Line 8 muffin moulds with vertical paper and brush them with a bit of butter
- Spoon the batter evenly between the moulds so that they are no more than half-full. They will rise in the oven so please be aware not to overfill them.
- Once the batter is evenly spread, sprinkle the top with sugar and let it rest for 30 mins uncovered on the counter.
- Bake the cakes at 200ºC for 15 minutes.
- Remove from the moulds and let it cool down on a cooling rack.
For the Port Caramel
Ingredients
- 175g caster sugar
- 375g water
- 375g ruby Port wine
Method
- Heat the sugar in a pan with the water. Once is dissolved, increase the heat to make an amber-coloured caramel (it should reach 144ºC).
- Carefully pour the caramel into a baking tin.
- Leave to set in the fridge overnight
For the Custard Caramel & Ice Cream
Ingredients
- 600g caster sugar
- 375g water
- 1 cinnamon stick
- zest of ½ a lemon
- 540g pasteurised egg yolks
- whole milk
Method
- Cook the sugar with the water, lemon zest and cinnamon until it’s a syrup-like consistency and reaches 112ºC.
- Pass the mix through a sieve into the yolks and mix it thoroughly so it’s well incorporated.
- Pass the mixture through a sieve again into a medium-sized rectangular deep tray so that the mix is not filled to the top but about 2-3 inches. Cover with kitchen foil, make some a couple of holes on it so it steams.
- Bake the custard in a preheated oven in the mixed steam bake setting at 100ºC for 20 minutes (check at 10 minutes) and keep checking until the middle of the custard is set. Use a toothpick.
- Remove from the oven, take the foil off and let it cool down.
- This custard is amazing as it is and if you flip it onto a tray, you’ll get an amazing caramel custard to serve to your friends and family.
- To make the ice cream, transfer all, or if you wish, half, of the custard, and blend that with 20% of whole milk. This will help dilute it.
- Mix it in a blender or use a hand blender. Then place in a standard ice cream maker following the user instructions. Churn until a smooth gelato-like texture is achieved.
For the Custard Sauce
Ingredients
- 500g double cream
- 150g whole milk
- 150g caster sugar
- black pepper to taste
- 2 cinnamon sticks
- 4 egg yolks
- ea salt
- 25g Old Pulteney Port whisky
Method
- Bring the cream, milk, sugar and aromatics to a boil and simmer for 5 minutes.
- Whisk the mix slowly into the egg yolks to temper and so it doesn’t curdle.
- Strain through a fine strainer and add back to the pot. Cook at a low heat until the mix thickens slightly. Be careful not to scramble the eggs.
- Strain again and add the whisky and a touch of salt. Leave to cool.
To Serve
Method
- Cut the rice cakes in half lengthwise and toast them lightly.
- Douse them with the whisky custard and place in the bottom of a serving plate.
- Scoop the custard ice cream on top.
- Spoon a bit more custard on top and drizzle with a good extra virgin olive oil and a sprinkling of Maldon Salt.
- Serve immediately.
