By Lucas Lichtenberg, creator of the cocktail: “I was inspired by a Normandy speciality “la Teurgoule”, a recipe for rice pudding spiced with cinnamon and vanilla. So I concocted a clear milk punch based on Calvados. I then cooked a rice pudding and added it to Calvados already mixed with lemon juice. The hot cream will curdle on contact with the acidity. I let it rest in the fridge for a few hours. After double filtration through a coffee filter, you have a wonderful Calvados-clarified rice pudding. It’s a comforting, finely spiced recipe. ”
Service: By the glass. Glass: Goblet. Garnish: Spoonful of rice pudding.
Ingredients
25g round rice 50ml Normandy cream 15g sugar 1 pinch of salt 5 cinnamon sticks 2 vanilla beans
25cl of cream for : 300ml of Calvados Pays d’Auge XO 50ml sugar syrup 100ml lemon juice
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