Souffléd Rice Pudding With Apricot Foam
Ingrediënten
Ingredients for 8–10 Servings
- 4½ oz 125 g Short grain rice
- Dash of salt
- 2 Cups 500 ml Milk
- 1 Cinnamon stick
- 1 Vanilla bean
- ⅔ oz 10 g Raisins
- 2 tsp 1 cl Apricot brandy
- 4 Egg yolks
- 5 Egg whites
- 3 tbsp 50 g Granulated sugar
- ⅔ cup 150 ml Heavy cream
- 3 tbsp Peach puree
- Butter and granulated sugar for the ramekins
Instructies
- Briefly blanch the rice in boiling salt water.
- Sieve and shock with cold water.
- Slowly bring the milk and rice to a boil.
- Preheat oven to 400 °F (200 °C).
- Add the cinnamon stick, halved vanilla bean, and raisins and simmer the rice over a low heat until it is soft.
- Remove the cinnamon stick and vanilla bean and stir in the apricot brandy.
- Let cool slightly and mix in the egg yolks.
- Begin beating the egg whites, beat to stiff peaks with the granulated sugar, and fold in.
- Brush the ramekins with melted butter, sprinkle with granulated sugar, and fill about ⅔ of the way with the rice pudding batter.
- Place in a water bath to bake for about 20 minutes.
- Whip the cream in a metal mixing bowl over ice.
- Carefully fold in the apricot purée.
- Serve the rice pudding with the apricot foam and preserved apricots.
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