Arborio rice pudding brulee with dark cherry compote Serving Size - 6 Prepared By - Ellice & Monty Recipe Rating
			1 CUP (7 OUNCES) ARBORIO RICE 1 1/4 TEASPOONS GELATIN 4 TABLESPOONS GRAND MARNIER OR TRIPLE SEC 3 CUPS MILK ZEST OF 2 ORANGES 1 VANILLA BEAN POD, SPLIT 3/4 CUP SUGAR 10 EGG YOLKS 2 TABLESPOONS (1/4 STICK) UNSALTED, BUTTER SOFTENED 1/2 CUP SOUR CREAM 2 CUPS HEAVY CREAM DARK CHERRY COMPOTE: 1/2 CUP DRIED TART CHERRIES 1/2 CUP CHERRY CIDER OR POMEGRANATE-CHERRY JUICE 12 OUNCES FRESH CHERRIES, PITTED AND HALVED, OR 10 OUNCES FROZEN PITTED BING CHERRIES, HALVED 1/4 CUP SUGAR 2 TABLESPOONS CHERRY BRANDY 2 TEASPOONS CORNSTARCH SUPERFINE SUGAR, AS NEEDED ITALIAN BISCOTTI, FOR GARNISH
			Preheat the oven to 325°F. Bring a pot of water to a boil over medium-high heat. Add the rice and blanch for 4 minutes, then drain and reserve. Soften gelatin in Grand Marnier, and set aside. In a separate ovenproof saucepan, heat the milk, orange zest, seeds and pod of scraped vanilla bean, and sugar. Bring the milk to a simmer over medium heat and stir to dissolve the sugar. Add the drained rice to the milk mixture, cover the pot, bake for 30 to 35 minutes, or until the rice is completely soft. Meantime, in a large bowl, whisk together the egg yolks, butter, sour cream, and softened Grand Marnier gelatin. While the rice is still hot, immediately add it to the egg mixture and stir