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Faux Mille Feuille with Fish Sauce Caramel

Serves 6
  • Steps
  • Ingredients


  • Preheat oven to 220C.
  • For the Toasted Rice Ice Cream, place the jasmine rice on a tray spread out evenly. Place in oven to bake until golden and toasted, about 10-12 minutes. Remove from oven and transfer rice to a medium saucepan. Add cream and milk, set over medium heat and bring to a simmer.
  • Meanwhile place eggs and sugar in a bowl and whisk until creamy and well combined. Add hot rice cream mixture, a third at a time, while whisking continuously. Pour mixture back into the saucepan and return to a medium heat. Heat to 82C, remove from heat and strain immediately. Cool down the mixture over an ice bath before pouring into the ice cream churner. Churn according to manufacturer’s instructions then place ice cream into the freezer to set, until serving.
  • For the Fish Sauce Caramel, place sugar and ¼ cup water in a medium saucepan, set over medium heat and bring to a boil. Cook until the mixture turns a dark amber colour, brushing down the sides of the pan with a wet pastry brush to prevent crystallisation. Working quickly, pour in the cream, one third at a time, swirling the pan after each addition. Remove from heat, add fish sauce and salt and stir to combine. Set aside until serving.
  • For the Black Rice Dust, place canola oil in a medium saucepan, set over high heat until 180C.
  • Place the rice, in two batches, into a fine medium sieve and submerge into hot oil until the rice puffs open and white streaks appear on the outer layer of the rice, about 2 minutes. Remove rice from oil and place onto 2 layers of paper towel to drain. Set aside to cool. Reserve oil for Brik Pastry.
  • Transfer 2 tablespoons of the puffed black rice to a spice grinder and blitz to a fine powder. Set aside in an airtight container until serving. Reserve remaining puffed rice for serving.
  • For the Brick Pastry, place the plain flour, oil and salt in a bowl and gradually mix in 1 ½ cups water until the mixture resembles thin cream. Heat a flat non stick fry pan over low to medium heat then remove from the heat. Brush pan with the batter in a thin, even layer. Return pan to heat and cook until the edges of the pastry start to lift from the pan. Remove pastry from the pan and place onto a baking tray. Continue with remaining batter to make another 5 pastry rounds.
  • Reheat oil from Puffed Rice and fry the pastry rounds, one at a time, until golden and crisp. Remove from oil and set aside, to drain on paper towel, until serving.
  • To serve, place some Fish Sauce Caramel onto each serving plate. Top with a sprinkle of puffed black rice and two spoonfuls of toasted rice ice cream. Break the fried brick pastry into shards and add to the plate. Sprinkle with a small amount of black rice dust.

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