Milk risotto with jasmine tea infused sultanas, warm poached pear and ice wine sabayon

Preparation time is 1 hour.

Ease of preparation is difficult.

Yields: 4 servings

Pear & Poaching Liquid

Ingredients

• 4 Anjou pears, whole and peeled
• Water (600 millilitres)
• Sugar (120 grams)
• 2 pieces Orange zest
• Cardamom seeds (1 gram)
• Fresh ginger, sliced (4 grams)
• Lemon juice (50 millilitres)
• 4 pieces Black peppercorns, crushed
• ½ Bay leaf

Directions

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).
4. Cool pears in the poaching liquor.

Milk Risotto

Ingredients

• Aborio risotto rice (80 grams)
• Butter (20 grams)
• Homogenized milk (300 millilitres)
• Fine sugar (50 grams)
• Golden sultanas, soaked in jasmine tea for 24 hours (30 grams)
• Ice wine (50 millilitres)
• Mascarpone cheese (30 grams)
• ½ Vanilla bean split in two

Directions

1. Warm milk infuse with vanilla bean for 20 minutes.
2. Add sugar.
3. Melt butter in pan and then add risotto rice.
4. Cook on low heat for 5 minutes.
5. Do not colour the rice (should be translucent).
6. Slowly add the warm milk to the rice, stirring continually until all the milk is absorbed and the rice is soft (approximately 20-25 minutes).
7. Finish the risotto with soaked sultanas, ice wine and mascarpone cheese.

Ice Wine Sabayon

Ingredients

• 2 Egg yolks
• Sugar (10 grams)
• Water (20 millilitres)
• Ice Wine (30 millilitres)

Directions

1. Whisk egg yolks, sugar and water over double boiler to a light fluffy texture.
2. Drizzle in ice wine.

Rhubarb Compote

Ingredients

• Young rhubarb, peeled (200 grams)
• Pear poaching liquid (200 millilitres)
• Ice Wine (50 millilitres)

Directions

1. Cut rhubarb into 1” batons.
2. Bring poaching liquor and ice wine to a simmer.
3. Add rhubarb. Remove from heat.

To Assemble

1. Spoon the risotto into a round mould placed in the centre of plate.
2. Slice pears thinly and arrange on top of risotto.
3. Dust with fine sugar and glaze under salamander until golden.
4. Lay the batons of rhubarb around the base of the risotto.
5. Place balls of poached pears around the plate.
6. Cover with ice wine sabayon and then glaze.