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
- Combine all ingredients and bring to the boil.
- Simmer for 5 minutes and then add the pears.
- Poach until tender for approximately (35-40 minutes).
- 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
- Warm milk infuse with vanilla bean for 20 minutes.
- Add sugar.
- Melt butter in pan and then add risotto rice.
- Cook on low heat for 5 minutes.
- Do not colour the rice (should be translucent).
- 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).
- 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
- Whisk egg yolks, sugar and water over double boiler to a light fluffy texture.
- Drizzle in ice wine.
Rhubarb Compote
Ingredients
- Young rhubarb, peeled (200 grams)
- Pear poaching liquid (200 millilitres)
- Ice Wine (50 millilitres)
Directions
- Cut rhubarb into 1” batons.
- Bring poaching liquor and ice wine to a simmer.
- Add rhubarb. Remove from heat.
To Assemble
- 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 until golden.
- 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.