The naughty Risotto needs a BruuuUuupp Brruuuup ..
Risotto: How lovely when it boils ..
Risotto: Wishing well
Risotto: Don't worry - there's no such thing as over burrping!
All bath & clean for the next step :)
My Pate Sucree all lined and picquer-ed to go into the oven. Set at 160c for approx 15-20 min depending on the size of your tarts, amount and size of your oven. Baking is indeed a fascinating passion because it works your brain better than mahjong!
The Rice Mangue filling's principal ingredients - risotto + rum raisins + mango puree.
Look at the drop of rice! It may look goey and all but trust me - it's smooth and milky!
Mango dices from Pakistani Mangue!~
Tart shells made of pate sucree all ready to be filled - Ohhhh!
Dices of mango right in the tart shells
Then a generous amount of filling and additional mango dice :) Yummy dices at every bite!
This is how it looked after all filled and ready
I had extra of the rice mousse therefore i placed it in cups and decorate it with mini tart shells + diced mango. I know they are not at it's prettiest sight. I think it's time for French glass & Verrines shopping!
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