Clotted cream rice pudding with poached strawberries

For the clotted cream rice pudding:

• Rodda’s Cornish clotted cream 400g
• Whole milk 400ml
• Pudding rice 125g
• Vanilla pod 1, split in half
• Light brown sugar 40g
• Elderflowers 2 bunches (alternatively, use 1 tbsp of elderflower cordial)

For the strawberry pâte de fruits:

• Strawberry puree 500g
• Pectin jaune 12g
• Caster sugar 555g
• Glucose 100g
• Lemon juice 2 tbsp

For the poached strawberries:

• Caster sugar 50g
• Lemon puree 10ml
• Elderflower liqueur 50ml
• Water 25ml
• Strawberries 250g, quartered

1. For the clotted cream rice pudding: put all the ingredients in a medium-sized pan over a medium heat. Stirring regularly, bring to a gentle simmer and then reduce the heat to low. Continue to cook for 25-30 minutes until the rice is tender and the mixture thick and creamy.
2. Remove the elderflowers and vanilla pod. Set aside.
3. For the strawberry pâte de fruits: in a pan over a medium heat, warm the strawberry puree to 45°C (use a thermometer).
4. In a blender, blitz the pectin and caster sugar, then whisk into the warm puree.  Add the glucose and bring the mixture to the boil, stirring with a spatula to prevent the base from catching, until it reaches 107°C. Remove from the heat and stir in the lemon juice.
5. Grease a shallow square mould. Pour the mixture into the mould and leave it to set in the fridge. Once set, cut into 1cm cubes.
6. For the poached strawberries: put all the ingredients, except the strawberries, in a pan over a medium heat and bring to the boil.
7. Put the strawberries in a deep Tupperware. Pour the hot liquid over the strawberries, put the lid on the tub and leave to poach for 10 minutes.
8. To serve: the clotted cream rice pudding can be served hot or cold. Portion it into bowls and top with the pâte de fruits, poached strawberries and a drizzle of the poaching liquid.