7/17/2008
Molded Rice Pudding with Raspberries
For Rice Pudding(serves 8):
1 cup fresh raspberries
2 T Maraschino, Kirsch, Framboise, or Triple Sec, divided
3/4 cup sugar, divided
1 t lemon juice
3 1/2 cups milk, or more as needed
2/3 cup rice for risotto, such as Arborio
Grated zest of 1/2 lemon
1/4 cup cold water
1 envelope plain powdered gelatin
1/2 t vanilla extract
1 cup heavy cream, chilled
For Raspberry Sauce(1 cup):
1 pint fresh raspberries
1/4 cup confectioners' sugar
1 t lemon juice
>how to make<
*Gently combine the raspberries with 1 T of the liqueur, 1 T of the sugar, and the lemon juice in a small bowl.
*Bring the milk, rice, and lemon zest to a boil in a heavy-bottomed medium saucepan over medium heat, stirring often to avoid sticking.
*Reduce the heat to low and simmer, stirring often, until the rice is very tender and has absorbed much of the milk to create a thick paste, 25 to 30 minutes.
*If the milk is absorbed before the rice is tender, stir in 1/3 cup milk and continue cooking.
*Meanwhile, pour the 1/4 cup of water into a small bowl and sprinkle the gelatin on top.
*Let stand until the gelatin absorbs the water, about 5 minutes. stir the soaked gelatin and 7 T of the sugar into the rice and stir until the gelatin is completely dissolved, about 1 minute.
*Transfer to a large bowl set in a larger bowl of ice water.
*Stir in the remaining 1 T of the liqueur and the vanilla.
*Cool, stirring often, until the rice mixture is cool, but not set, about 20 minutes.
*In a chilled medium bowl, beat the cream and the remaining 1/4 cup pf sugar until the cream is stiff. Fold into the rice.
*Drain the raspberries. Fold about 1/2 cup of the rice mixture into the raspberries.
*Lightly oil a 7-cup tubed steamed pudding mold.
*Spoon about half of the pudding into the mold and smooth the top.
*Spoon the raspberry mixture into the mold.
*Spread the remaining rice pudding in the mold.
*Cover tightly with plastic wrap and refrigerate until firm and chilled, at least 2 hours and up to 1 day.
*Puree all the ingredients of raspberry sauce in a food processor.
*Strain the sauce through a fine wire sieve to remove the seeds.
*Taste and add more sugar or lemon juice as needed.
*To serve, run a sharp knife around the inside of the mold and the tube.
*Dip the mold in a large bowl of warm water for 10 seconds.
*Dry the outside of the mold and invert the pudding onto a platter.
*Cut into wedges and serve chilled, with the raspberry sauce.
For Rice Pudding(serves 8):
1 cup fresh raspberries
2 T Maraschino, Kirsch, Framboise, or Triple Sec, divided
3/4 cup sugar, divided
1 t lemon juice
3 1/2 cups milk, or more as needed
2/3 cup rice for risotto, such as Arborio
Grated zest of 1/2 lemon
1/4 cup cold water
1 envelope plain powdered gelatin
1/2 t vanilla extract
1 cup heavy cream, chilled
For Raspberry Sauce(1 cup):
1 pint fresh raspberries
1/4 cup confectioners' sugar
1 t lemon juice
>how to make<
*Gently combine the raspberries with 1 T of the liqueur, 1 T of the sugar, and the lemon juice in a small bowl.
*Bring the milk, rice, and lemon zest to a boil in a heavy-bottomed medium saucepan over medium heat, stirring often to avoid sticking.
*Reduce the heat to low and simmer, stirring often, until the rice is very tender and has absorbed much of the milk to create a thick paste, 25 to 30 minutes.
*If the milk is absorbed before the rice is tender, stir in 1/3 cup milk and continue cooking.
*Meanwhile, pour the 1/4 cup of water into a small bowl and sprinkle the gelatin on top.
*Let stand until the gelatin absorbs the water, about 5 minutes. stir the soaked gelatin and 7 T of the sugar into the rice and stir until the gelatin is completely dissolved, about 1 minute.
*Transfer to a large bowl set in a larger bowl of ice water.
*Stir in the remaining 1 T of the liqueur and the vanilla.
*Cool, stirring often, until the rice mixture is cool, but not set, about 20 minutes.
*In a chilled medium bowl, beat the cream and the remaining 1/4 cup pf sugar until the cream is stiff. Fold into the rice.
*Drain the raspberries. Fold about 1/2 cup of the rice mixture into the raspberries.
*Lightly oil a 7-cup tubed steamed pudding mold.
*Spoon about half of the pudding into the mold and smooth the top.
*Spoon the raspberry mixture into the mold.
*Spread the remaining rice pudding in the mold.
*Cover tightly with plastic wrap and refrigerate until firm and chilled, at least 2 hours and up to 1 day.
*Puree all the ingredients of raspberry sauce in a food processor.
*Strain the sauce through a fine wire sieve to remove the seeds.
*Taste and add more sugar or lemon juice as needed.
*To serve, run a sharp knife around the inside of the mold and the tube.
*Dip the mold in a large bowl of warm water for 10 seconds.
*Dry the outside of the mold and invert the pudding onto a platter.
*Cut into wedges and serve chilled, with the raspberry sauce.
Labels: arbori, Framboise, gelatin, Kirsch Wasser, Maraschino, mold, raspberries, rice pudding
