Picture courtesy of Lionel Deluy
On Sunday, February 22nd from 7:30-9:00 PM (4:30 – 6:00 PM PT), we’re hosting an Oscars viewing party on Twitter to chat about the red carpet, fashion, and food, all in the name of award-worthy, fashion-forward Stonyfield Petite Crème. Join us and you could win a trip to LA, a shopping spree and dinner at Chef Ludo Lefevre’s amazing and impossible to get into Trois Mec.
Petite Crème is so silky and glamorous it’s always red carpet ready, and since it’s low fat and high in protein, it can be the star of your fridge for breakfast, lunch or even dessert – like the Rice Pudding with Vanilla Petite Crème recipe Chef Ludo made for us below. That’s why we’re teaming up with the gang from Getting Gorgeous for a Twitter party to remember. After all, watching the Oscars is always better with friends. We even invited our friend and Petite Crème fan Chef Ludo to join in the fun!
Be sure to follow @Stonyfield, @audreymcclellan and @verasweeney from Getting Gorgeous and @ChefLudo on Twitter to really enjoy the party. To enter to win you must tweet at least 3 separate responses during the party to questions/prompts solicited from @audreymcclellan and @verasweeney using the hashtag #PetiteCremeFTW
Don’t forget, the party’s Sunday, February 22nd from 7:30-9:00 PM ((4:30 – 6:00 PM PT). And when you play along, you could win an amazing trip to LA, including:
This is a prize you don’t want to miss……
If you’d like a taste of a Chef Ludo creation, try his original recipe with Petite Creme here:
RICE PUDDING WITH STONYFIELD VANILLA PETITE CRÈME by Chef Ludo Lefebvre
3 1/4 cups heavy cream
1 3/4 cups milk
3/4 cup Carolina Gold rice or Arborio rice
1/2 cup sugar
1 ¼ cups or 2 Vive La Vanilla Petite Crème cups (300gr)
Put all the ingredients into a pot (except Petite Creme). Bring the mixture to a simmer, stirring constantly making sure that it doesn’t stick to the bottom of the pot. Cook for 45 minutes until the rice is tender and the mixture is very thick. Transfer cooked rice to a shallow bowl, place that bowl inside another bowl of ice water and allow to chill completely. Once cool you may keep in refrigerator.
Transfer chilled rice to a large bowl. Slowly and gently, fold the Petit Crème into the rice, Blend until fully incorporated. Rice mixture should be light and creamy.
Serve with Confiture de Lait (recipe below), crème anglaise, fresh seasoned fruits, and /or jams, allowing each guest to be added in as desired.
Confiture de Lait:
1 14-ounce can sweetened condensed milk
Preheat oven to 425 degrees. Boil some water. Pour the condensed milk into a glass pie pan or shallow baking dish. Stir in a few grains of sea salt and cover the pie pan with foil. Place the pie pan in a roasting pan and add enough hot water to the pan so that the water rises halfway up the sides of the pie pan. Bake until the milk turns caramel-brown, 1 to 1 1/4 hours. Make sure you have enough hot water in the roasting pan. Cool in the roasting pan. If the caramel is lumpy, whisk or strain through a fine-mesh sieve. Keep refrigerated. To serve, warm gently in a hot-water bath.
We cannot wait to see you all on Twitter this Sunday, February 22 at 7:30 PM(4:30 PM PT) – Watch our Twitter (@Stonyfield) for updates!
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