Cardamom Phirni in Spiced Tuile Baskets with Strawberry Compôte

Grind the soaked, drained rice in a blender with a splash (approx. 20ml) of the milk to form a coarse paste. It should feel like wet sand, not a smooth flour.

In a heavy-bottomed pan, bring the remaining milk to a boil. Reduce heat to medium-low, add the rice paste, and whisk vigorously immediately to prevent clumps.

Simmer gently, stirring frequently to prevent scorching on the bottom. Cook until the milk reduces and thickens to a custard consistency that coats the back of a spoon (nappe).

Stir in sugar, crushed cardamom seeds, and saffron. Cook for another 5 minutes to dissolve sugar. Remove from heat, transfer to a bowl, cover with plastic wrap touching the surface (to prevent skin formation), and chill thoroughly.

For the compôte: Combine strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat until berries soften and release juices, but still hold some shape. Let cool completely.

For the baskets: Preheat oven to 180°C/350°F. Whisk softened butter and icing sugar until creamy. Gradually whisk in egg whites, followed by flour and ground cardamom until smooth.

Spread 2 tablespoons of batter onto a silicone mat into a thin 15cm circle. Bake only 2-3 at a time. Bake until edges are golden brown.

Remove from oven. Wait 15-30 seconds until the tuile is liftable but still pliable. Drape over an inverted glass or ramekin and gently press down to form a basket shape. Hold for 30 seconds until set. Repeat.

Just before serving, place a tuile basket on a plate. Fill with chilled Phirni. Top with a spoonful of strawberry compôte and garnish with extra pistachios or rose petals if desired.