Milk Risotto With Jasmine Tea Infused Sultanas, Warm Poached Pear and Ice Wine Sabayon
Ingredients
4 anjou pear, whole, and, peeled
600 ml water
120 grams sugar
2 piece orange, zest
1 gram cardamom seeds
4 grams fresh ginger, sliced
50 ml lemon, juice
4 piece black peppercorns, crushed
1/2 bay leaf
20 grams butter
300 ml homogenized milk
50 grams fine sugar
30 grams golden sultanas, soaked in jasmine tea for 24 hour
50 ml ice wine
30 grams mascarpone cheese
1/2 vanilla beans, split in two
2 egg, yolks
10 grams sugar
20 ml water
30 ml ice wine
200 grams young rhubarb, peeled
200 ml pear poaching liquid
50 ml ice wine
Preparation
1
Combine all ingredients and bring to the boil.
2
Simmer for 5 minutes and then add the pears.
3
Poach until tender for approximately (35-40 minutes).
5
Milk Risotto:Warm milk infuse with vanilla bean for 20 minutes.
6
Add sugar.
7
Melt butter in pan and then add risotto rice.
8
Cook on low heat for 5 minutes.
9
Do not colour the rice (should be translucent).
10
12
Ice Wine Sabayon:Whisk egg yolks, sugar and water over double boiler to a light fluffy texture.
13
Drizzle in ice wine.
14
Rhubarb Compote:Cut rhubarb into 1" batons.
16
Add rhubarb. Remove from heat.
17
Presentation:Spoon the risotto into a round mould placed in the centre of plate.
19
Dust with fine sugar and glaze under salamander until golden.
20
Lay the batons of rhubarb around the base of the risotto.
Tools
.
Yield:
4.0 servings
Added:
Friday, December 10, 2010 - 1:02am
