Ahead of their opening on Saturday, a seasonal pudding from Claude and Lucy Bosi of Josephine
Serves 6
200g pudding rice
1 litre whole milk
120g caster sugar
1g salt
1 vanilla pod
2 egg yolks
75g whipped cream
500g rhubarb
25og caster sugar
Crushed toasted pistachio, to serve
Rice Pudding
Bring a small pan of water to the boil and add the rice. Cook for five seconds to burst the starch, then strain and set aside.
Place milk, sugar, salt and vanilla in a pan and bring to a simmer, then add the rice.
Continue to cook on a medium heat, until the milk has reduced and the rice is fully cooked.
Allow to cool at room temperature, and then fold in the whipped cream. Finally, separate into serving dishes.
Rhubarb
Take 500g of rhubarb and peel, then cut the rhubarb into 8cm battens.
Place peelings in a pan with 250g sugar, 250g water and bring to the boil. Leave for 20 minutes, so the peelings can release their colour.
Strain the liquid, then heat on the stove to 65°C; place the rhubarb battens into the liquid to poach until soft to the bite.
Once cool enough to handle, remove from liquid and allow to cool further.
To serve, place battens on rice pudding, and finish with crushed toasted pistachio.
