Recipe

Hosted By
Sarah

		Arborio rice pudding brulee with dark cherry compote
		Serving Size - 6
		Prepared By - Ellice & Monty
		Recipe Rating	Printer Friendly Recipe

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