Easy Briezy

The day before, make the apple tuile and lime powder

1. Using a mandoline, slice the apple thinly, place on a baking tray and dry in the oven overnight, at 50°C.
2. With a peeler, remove the lime zest and dry in the oven overnight at 50°C.

Cook the rice pudding

1. Boil the milk with the sugar and the Brie.
2. Add the rice and lower the heat.
3. Simmer over a gentle heat until the milk in the pan is level with the rice.
4. Cool.

Apple glaze

1. Soak the gelatine in cold water for 5 mins to soften.
2. Remove the softened gelatine leaves and drain, gently squeezing out any excess water.
3. Dissolve over a low heat and set aside to cool.
4. Heat up the water and apple juice and add the dissolved gelatine.
5. Cool.

Make the tuile batter

1. Blend all the ingredients in a Pacojet (professional grade ice-cream maker/blender), or whisk together in a round-bottomed basin to make a smooth dough.
2. Spread over a non-stick baking mat and with a cookie-cutter, cut out 4 circles, 4 cm in diameter.

Milk foam

1. Strain the cooked, cooled rice (step 2) through a sieve.
2. Set the rice aside, and place the milk into a siphon.
3. Charge with 1 cartridge to make soft clouds of foam on the plate. Set aside.

Make rice pudding spheres

1. Use a mould to make spheres of rice pudding.
2. Prick the spheres all over with a cocktail stick and place in the freezer.
3. When frozen, soak each sphere individually with the apple glaze at 23°C.

To assemble

1. Arrange 3 rice spheres on a plate to make a semicircle.
2. Add 2 circles of tuile batter, one between the spheres and the other placed against the middle sphere.
3. Slice the apple using a mandoline.
4. Season with olive oil and a few drops of lime; add a pinch of salt and pepper.
5. Top with apple chips and apple slices.
6. To finish, garnish with pea shoots and tagette flowers.