The fruit compotée fillings in a plated dessert

Defrost the compotée at +2/4°C for 24 to 48 hours. Mix well with a Maryse spatula and set aside for plating.

Fillings is possible with all Ponthier Compotées. See the PDF recipe to adjust quantities according to flavour.

Defrost the IQF strawberries in a microwave bag for 3 mins. Heat 250 g of the resulting strawberry juice, the sugar and lemon puree to a simmer. Add the defrosted IQF rhubarb segments. Vacuum seal and cook for 10 mins in a steam oven. Leave in the refrigerator overnight. Drain and use.

Wash the rice in cold water. In a saucepan, bring the milk, sugar, and split and scraped vanilla pod to the boil. Add the round grain rice and cook over a low heat, stirring regularly until it softens. Add the chilled cream.

Toast the almonds at 160°C. Melt the butter, oil and vanilla. Blend the almonds while hot to obtain a smooth paste. Add the melted liquid and combine. Strain and use a dough scraper to scrape the mixture over the melted white chocolate. Add the fleur de sel and gavotte. Leave to set in the refrigerator. Cut into shapes for plating. Set aside in the refrigerator.

Bring the water, icing sugar, flour and liquid egg white to the boil. Spread on a baking tray and sprinkle with toasted vanilla powder. Season lightly with the fleur de sel and bake at 170°C for around 20 mins. Set aside in a dry place.

Spoon a large helping of rice pudding into the middle of the plate. Make a hollow in the middle for the compotée centre. Cut a rhubarb segment into small pieces and arrange around the compotée. Add a little of the crunchy condiment and a few pieces of gavotte. Decorate with thin strawberry wedges and dried flowers. Add some granulated lemon or orange zest.