Masterchef UK Professionals
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Coconut Milk Jasmine Rice Pudding with Star Anise, Cardamom, and Lemongrass, Served with Sake-Marinated Rhubarb, Mango, Shaved Coconut, and Coconut and Sesame Brown Sugar Crumb
{Dhananjai}: "I've got some rhubarb, I've got some mango, cardamom. Trying to figure out a nice balance."
{Dhananjai}: "Being a part of the quarterfinals, it's exciting, nerve wracking, but I'd be honest, I've not done a huge amount of pastry, especially the Western confectionery and pastry section. I wouldn't say that's my strong part."
{Dhananjai}: "It's sort of a take between my short holidays in Thailand and what my mum used to make for me at home. Traditionally India, we make this dessert. Usually it's rice cooked with milk, some flavors of cardamom, and soft herbs. So it's very fragrant, very comforting. And what I used to love back home was some chopped up fruits in it so that heaviness gets balanced with the freshness of the fruit. And I just loved it. The rhubarb and mango will form the freshness part of it, but they'll be marinated with the sake and some gochugaru." {Dhananjai}: "So I'm flavoring the rice pudding with some lemongrass at the base."
{Dhananjai}: "I've got some gochugaru. That was the closest reference I could find to the flaked red chilli that we use in India. Hot summer day. Mango, some chilli, some lemon."
{Dhananjai}: "That's the vibe I'm going for."
{Dhananjai}: "I'm liking the flavors. So let's see how the world cuisine works on this one."
{Dhananjai}: "I've got a slice of rhubarb, a slice of mango. It's like a mix of Indian, British flavors just getting balanced there."
{Dhananjai}: "I feel like the taste and flavors fall well, and I'm looking forward to see what the judges tell me about it."
{Dhananjai}: "I'm happy with the feedback that I've got on my invention test."
{Dhananjai}: "But definitely going into the next round, the pressure increases. Right now we're inside a cooker."
{Monica}: "The way it's served, it's so pretty. Brilliant, colorful presentation. Your rice pudding underneath, the texture is just right. It's creamy. There is a hint of cardamom. Very light in there. However, I think you could have been a bit braver. The rhubarb there, you're thinking you put a sake through it, so it's mellowed out the sharpness. I'm enjoying it. I really like it."
{Marcus}: "The rice pudding is nicely cooked. I like the texture. It's creamy. It's got the right amount of sugar. I would love to see more of the rice pudding, I'm honest with you, because there's a lot of coconut in, sort of dries the palate out a little bit, but it does bring texture. There's a lot of fruit on top of it. The sharpness of the mango. I'm enjoying that little bit of chili that you've got on top and the rhubarb. I like what you're doing. I like your thinking. I just think this could have been more rice pudding with the same garnish on top of it and just a little hint of spice extra."
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