Hey my sweet steemians,
What is Pam cooking in her kitchen today? Well todays recipe is in hommage to my very recently found steemit buddy! Have you ever connected with someone, so far away yet they are so similar to you it is unreal.Well since I have been on steemit @generikat is one of those individuals.We have exactly the same mad sense of humour and most often find ourselves laughing at our own jokes (she knows what I mean - lol).Kat has posted some amazing recipes. One of my favs was her awesome lemon slice.I love lemons and anything citrus really.So it got @pamcooks thinking her foodie Thoughts!
You should know by now I don't opt for the conventional recipes and I love to pimp them. ( The food that is).So thought I would incorporate my indian flavours again for this dessert, as I haven't done an indian inspired fusion sweet treat for use before.
When I was younger the worst dessert for me was cold rice pudding.I hated the stuff.The dinnerladies at school, would put the sloppy mound on my plate and I was instantly put off.I'm not really selling this recipe am I.But then when I tasted my mum's cardamom infused warm rice pudding ( kheer ) I was blown away! So from this I have created my captivating crumbly citrus comfort.Which consists of my unctous kheer with citrus curd and zesty citrus shortbread! This recipe makes 4 dessert glasses.Enjoy!
1 litre Whole Milk
7 Cardamom Pods
60g Basmati Rice
75g Caster Sugar
1 Unwaxed Lemon
210g Plain flour
1 Unwaxed Lemon
To make the shortbread, place plain flour in your bowl.
Cut your butter in small cubes.
Have ready your sugar and leave 1/2 teaspoon aside to sprinkle, once baked.
Use the grated rind of both the lemon and orange with a little of their juices.
Pour all the ingredients into a mixing bowl.
Mix with your fingers, so the shortbread mix becomes crumbly.
Carry on mixing until the biscuit mix comes together into a neat dough ball.
Grease proof a tin with butter and roll out dough to fit in the tin.
Now prick the uncooked shortbread with a fork ( this ensures a flatter bake as the holes allow steam to escape).
Pop the tin into a preheated oven 170°c / Gas Mark 3, until it is light brown.( For this dessert mine are kept in oven slightly longer to make the biscuit more crumbly for the layers.)
Once it is out the oven sprinkle with sugar.Slice the shortbread and leave to cool. Set aside to continue the rest of the dessert.
To make the citrus curd squeeze the juice of the lemon and orange in a bowl.Add the orange and lemon rind with the squeezed juice.
Cut the butter into small cubes ready for heating.
Have ready your sugar in a bowl.
Beat the eggs and also set aside.
In a small sauce pan pour the citrus juice, rind, sugar and butter.Now heat on a medium setting until it boils.
Once the mixture has boiled.Turned the heat lower to reduce the temperature.
When the temperature reduces pour in the eggs slowly.Keep whisking to prevent the eggs from curdling and becoming scrambled.
The mixture should now thicken, after whisking for a few minutes.The citrus curd is now made place in a steralised jar. Now set aside.
To make the kheer place the milk in a jug.
Place cardamom pods in a bowl and slightly crush them.
Wash the rice and leave to soak for 20 mins to release the starch.
Set aside the sugar in a bowl.Dependent on taste, add as much or as little.
Pour the milk in a large pot with the crushed cardamom pods.On a medium setting, boil the milk and pods.
When it starts to bubble then turn the heat very low.
Drain the starchy water out the rice.Now add the rice in the pot.
Pour the sugar in straight after the rice.Now keep stirring and put the heat to medium.
Gradually the kheer should thicken, as the rice grains begin to cook and soften.This should take 35 - 40 mins.
Make sure you keep checking and stirring, if the kheer catches at the bottom then the whole dessert will taste burnt.
Once the kheer thickens and rice grains cooked you can remove the cardamom pods out and add your raisins.The kheer is now ready to pour into a bowl and create the dessert.
Step 31. All three key elements are done.All you need to do is layer them in a dessert glass.
Crumble the shortbread at the bottom.Put a thin layer of citrus curd.This will act as a barrier so the next layer of kheer wont make the shortbread soggy.Once the kheer is poured in, put another layer of citrus curd.For decorative purposes I crumbled the shortbread on top, leaving a whole piece too. I also placed half a lemon.
Soooooo there you have @pamcooks captivating crumbly citrus comfort.It really is refreshing but comforting at the same time.Serve the kheer hot or cold, whatever takes your fancy.This went down a storm with my hungry hobbits.It is a rich dessert but there are soo many textures that compliment each other!
My Foodie Pics
All my photos and content used in this post are my original work. My photos were taken on my Samsung S7 camera phone👍🏼📸
I hope you like my citrus creation, just as much as my hungry hobbits did! Shortbread, Citrus curd and kheer, have it seperate or like pamcooks, have it all together ( I am just plain greedy)! Mmmm what other flavour combinations would you have?🤔.I can try your suggestions and post my findings.Thanks for stopping by.Let me know your food for Though!❤🍋👌🍊❤