Ingredients

• 3 egg yolks
• 160g caster sugar
• 160gunsalted butter, softened
• 225g plain flour, plus extra for dusting
• 1 tablespoon baking powder
• 1 egg, lightly beaten with a pinch of salt

• 100g short grain rice
• 500ml milk
• 1 vanilla bean, split and seeds scraped
• 1 cinnamon quill

• 350ml pouring cream
• 100g caster sugar
• 1 vanilla bean, split and seeds scraped
• 4 egg yolks
• 100g glucose

• 1kgquince, peeled, quartered and cored (about 6 quince)
• 800g caster sugar
• 1L water
• 1-2 star anise
• 2 cinnamon quills
• Peeled rind of 1 orange
• Peeled rind and juice of 1 lemon

• 100g blanched almonds
• 400ml milk
• 80g caster sugar
• 7g agar-agar

• Reserved quince cheeks, trimmed
• Reserved reduced quince cooking liquid
• Roasted almonds, halved lengthways
• Baby basil leaves
• Rosemary flowers

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Method

1. Preheat oven to 180°C fan forced.

2. For Scottish butter cake, lightly grease 8-10 x 5cm diameter round cookie cutters and line the inside or each with a strip of baking paper so that the baking paper sits 3cm above each cutter. Place onto a baking paper lined oven tray.

3. Beat yolks and sugar in a bowl until pale and fluffy. Add butter and continue to beat until fully incorporated.

4. Sift flour and baking powder together into a bowl, then add it to the butter mixture, mix on low speed until combined, increase speed and mix for a further 5-10 seconds. Place mixture on a sheet of baking paper and shape into a log 5cm wide. Rest in refrigerator for 10-15 minutes. Cut off 2-3cm rounds, roll lightly in extra flour and shape into a smooth cylinder. Drop into the prepared molds, cover and refrigerate for 15-20 minutes.

5. Brush tops of cakes well with beaten egg and bake for 10-15 minutes or until golden and cooked through.

6. For creamed rice, place rice, milk, vanilla seeds, vanilla beans and cinnamon quill in a saucepan and bring to the boil. Reduce heat to low and simmer, covered over a medium heat for 45-60 minutes or until rice is very tender. Cool then remove vanilla beans and cinnamon quill.

7. For ice cream, place cream, sugar and vanilla seeds and bean in a saucepan and bring to a gentle simmer. Lightly whisk yolks and then whisk in glucose. Pour the hot cream over the yolks and whisk to combine. Return to the saucepan and cook for 7-10 minutes, or until it reaches 72°C, stirring until custard thickens. Pour into a clean bowl then set over a bowl of iced water and allow to cool completely, stirring occasionally.

8. Strain the custard through a fine sieve then stir through the cooled creamed rice. Pour into a pre chilled ice cream machine and churn according to manufacturers instructions. Transfer to a bowl and freeze until required. Allow to soften in refrigerator for 30 minutes to 1 hour before serving.

9. For poached quince, place quince into a large saucepan or dutch oven with sugar, water, spices, orange rind and lemon rind. Cover with a cartouche (round of baking paper) and lid and bring to the boil over a high heat. Reduce heat to low and simmer for 4 hours or until quince have are a deep pink-red colour and liquid has thickened slightly.

10. Remove 4 quince cheeks to a plate and set aside. Place remaining cheeks in a food processor with 1 tablespoon cooking liquid and process to a smooth puree, adding more liquid if required. Season with lemon juice to taste.

11. Pour the remaining cooking liquid into a frying pan and place over medium heat. Bring to the boil, then reduce heat to simmer and cook until liquid is thick and syrupy. Strain through a sieve to remove solids. Set syrup aside to cool.

12. For almond puree, place almonds, milk and sugar in a saucepan and over a medium heat bring to a gentle simmer. Reduce heat to very low and cook for 20-25 minutes. Remove from heat, allow to steep for 10-15 minutes. Strain into a clean saucepan, discarding solids.

13. Whisk in agar- agar, place over medium high heat and bring to a slow boil. When boiling, cook for 3-5 minutes, then pour into a shallow tray and allow to set completely.

14. Spoon into a food processor or thermo mix and process to a smooth puree. Pass through a very fine sieve and spoon into a piping bag.

15. To serve, spread a spoonful of quince puree over a serving plate and drizzle with syrup. Place butter cake, poached quince cheek, a large quenelle of ice cream onto the plate then pipe small rounds of almond puree. Decorate with almonds, baby basil and edible flowers.