Mango Ravioli, rice pudding and blood orange soup

30 August 2013

Mango Ravioli, rice pudding and blood orange soup


For Rice Pudding
215g pudding rice
1750g milk
Vanilla pod
Sugar to taste
Orange zest

For Blood Orange Soup
200g blood orange puree
50g stock syrup
Zest and juice of 2 blood oranges
1 mango or enough to line the
inside of the mould


Using a knife removed the vanilla from the pod and place into a pan, add the milk and pudding rice and bring to the boil. Once boiled turn down and simmer until the pudding rice is cooked.

Once cooked add the zest of a blood orange and sugar to taste and leave to cool.
Put the syrup, juice and zest of the blood oranges in a blender and blitz. Pass through a sieve and place into a pouring jug to serve.
Fill a mould with thinly sliced mango and fill with the rice pudding.
Fold over the thinly sliced mango at the top of the mould to seal and chill in the fridge over night.

Chef's Tips:

To Serve
Carefully remove the mango ravioli from the mould on to a plate.
Serve with segments of fresh blood orange and the blood orange soup.
Finish with fresh coriander.