Rice Pudding with Green Tea Apple Sorbet and Chili Pineapple
- Rice Pudding:
- 2 cups heavy cream
- 1 cup carnaroli rice
- 1/4 cup sugar
- 1 tablespoon orange zest
- 3 cardamom pods
- 1 vanilla bean
- Chili roasted pineapple:
- 1/4 cup sugar
- 1 pineapple, peeled, cored, cut into1/4-inch slices
- 2 tablespoon butter
- 1 teaspoon chili powder
- Green tea and Apple Sorbet:
- 8 ounces green tea, steeped according to package
- 9 ounces sugar
- 8 ounces apple puree
- 1 egg white, whipped light and frothy
- 2 egg whites
- 1 egg
- 4 ounces confectioners sugar, sifted
- 1 1/2 ounces bread flour, sifted
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.
Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.
To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.
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