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Рецепт Milk Risotto With Jasmine Tea Infused Sultanas, Warm Poached Pear And Ice Wine Sabayon
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Ингредиенты
- 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
Инструкции
- Combine all ingredients and bring to the boil.
- Simmer for 5 min and then add in the pears.
- Poach till tender for approximately (35-40 min).
- Cold pears in the poaching liquor.
- Lowfat milk Risotto:Hot lowfat milk infuse with vanilla bean for 20 min.
- Add in sugar.
- Heat butter in pan and then add in risotto rice.
- Cook on low heat for 5 min.
- Don't colour the rice (should be translucent/soft).
- 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).
- Finish the risotto with soaked sultanas, ice wine and mascarpone cheese.
- Ice Wine Sabayon:Whisk egg yolks, sugar and water over double boiler to a light fluffy texture.
- Drizzle in ice wine.
- Rhubarb Compote:Cut rhubarb into 1" batons.
- Bring poaching liquor and ice wine to a simmer.
- Add in rhubarb. Remove from heat.
- Presentation:Spoon the risotto into a round mould placed in the centre of plate.
- Slice pears thinly and arrange on top of risotto.
- Dust with fine sugar and glaze under salamander till golden brown.
- Lay the batons of rhubarb around the base of the risotto.
- Place balls of poached pears around the plate.
- 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% |
