Philadelphia® Rice Pudding Fritters

Place the milk in a medium-size saucepan and add the sugar, rice and scraped out vanilla seed from the pod, also adding the empty vanilla pod to the pan.

Place the pan over a medium heat and gently bring to the boil, stirring occasionally. Once the milk starts to boil, reduce the heat to a simmer and cook gently for another 35 minutes, until the rice is fully cooked.

Remove the vanilla pod from the pan and stir in the cream, when it is fully incorporated into the rice pudding transfer the pudding onto a flat tray and spread out before placing into the fridge for at least 2 to 3 hours, ideally overnight until fully cool.

To make the creamy Philadelphia vanilla filling, add the Philadelphia, vanilla seeds and sieved icing sugar to a stand mixer. Mix on a medium-low speed using the whisk attachment until fully combined. Transfer the filling to the fridge until needed.

Shape the cooled rice pudding into 50g balls. Use your finger to make a well in the centre of each fritter. Add a small teaspoon of the fritter filling, then shape the rice around the filling until it is completely sealed inside the fritter. Use a little extra rice pudding to cover any gaps if needed.

Add the cornflakes to a food processor and blitz to a fine powder, transfer the blitzed cornflakes into a medium bowl. Place the plain flour into a separate bowl and place the eggs into another separate bowl. Whisk the eggs until they are fully broken up.

Place each fritter into the plain flour and remove any excess. Dip the fritter into the egg, making sure it is fully coated. Place the fritter into the blitzed cornflakes and toss until evenly coated. Repeat the process to double-coat the fritters, which will help prevent the filling from leaking out during frying. Repeat until all the fritters are coated.

Gently place the fritters in a preheated 175 degrees Celsius fryer and fry until golden, ensure the fritters are piping hot in the middle and then transfer to the bowl of granulated sugar and toss to evenly coat the fritter.

Serve the fritters with a seasonal fruit compote or even a pot of chocolate sauce to dip.