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Receta Milk Risotto With Jasmine Tea Infused Sultanas, Warm Poached Pear And Ice Wine Sabayon

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Raciónes: 4

Ingredientes

Cost per serving $2.42 view details
  • 4 x anjou pear, whole, and, peeled
  • 600 ml water
  • 120 gm sugar
  • 2 piece orange, zest
  • 1 gm cardamom seeds
  • 4 gm fresh ginger, sliced
  • 50 ml lemon, juice
  • 4 piece black peppercorns, crushed
  • 1/2 x bay leaf Lowfat milk Risotto
  • 80 gm arborio risotto rice
  • 20 gm butter
  • 300 ml homogenized lowfat milk
  • 50 gm fine sugar
  • 30 gm golden brown sultanas, soaked in jasmine tea for 24 hrs
  • 50 ml ice wine
  • 30 gm mascarpone cheese
  • 1/2 x vanilla beans, split in two Ice Wine Sabayon
  • 2 x egg, yolks
  • 10 gm sugar
  • 20 ml water
  • 30 ml ice wine Rhubarb Compote
  • 200 gm young rhubarb, peeled
  • 200 ml pear poaching liquid
  • 50 ml ice wine

Direcciones

  1. Combine all ingredients and bring to the boil.
  2. Simmer for 5 min and then add in the pears.
  3. Poach till tender for approximately (35-40 min).
  4. Cold pears in the poaching liquor.
  5. Lowfat milk Risotto:Hot lowfat milk infuse with vanilla bean for 20 min.
  6. Add in sugar.
  7. Heat butter in pan and then add in risotto rice.
  8. Cook on low heat for 5 min.
  9. Don't colour the rice (should be translucent/soft).
  10. Slowly add in the hot lowfat milk to the rice, stirring continually till all the lowfat milk is absorbed and the rice is soft (approximately 20-25 min).
  11. Finish the risotto with soaked sultanas, ice wine and mascarpone cheese.
  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.
  15. Bring poaching liquor and ice wine to a simmer.
  16. Add in rhubarb. Remove from heat.
  17. Presentation:Spoon the risotto into a round mould placed in the centre of plate.
  18. Slice pears thinly and arrange on top of risotto.
  19. Dust with fine sugar and glaze under salamander till golden brown.
  20. Lay the batons of rhubarb around the base of the risotto.
  21. Place balls of poached pears around the plate.
  22. Cover with ice wine sabayon and then glaze.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 356g
Recipe makes 4 servings
Calories 292  
Calories from Fat 63 22%
Total Fat 7.16g 9%
Saturated Fat 3.78g 15%
Trans Fat 0.0g  
Cholesterol 108mg 36%
Sodium 102mg 4%
Potassium 287mg 8%
Total Carbs 53.29g 14%
Dietary Fiber 1.1g 4%
Sugars 50.85g 34%
Protein 5.95g 10%
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