Vanilla Rice Pudding with Glazed Oranges, Orange-Cardamom Madelines and Orange Sabayon
- serves 8
1 cup Arborio rice
1 ¾ cup water
1 cup milk
½ cup sugar
½ vanilla bean, split lengthwise, seeds scraped
¼ tsp salt
1 cup heavy creamOrange Glaze
3 oranges unpeeled, very thinly sliced
2 cup water
1 ½ cup honey
½ cup sugarOrange Cardamom Madeleines
¼ cup unsalted butter
1 Tbsp honey
1 tsp vanilla
¾ cup all purpose flour
1 tsp baking powder
¾ tsp ground cardamom
¼ tsp salt
¼ cup sugar
2 eggsOrange Sabayon
5 large egg yolks
1 pinch of salt
¼ cup sugar
2 Tbsp sugar
1 cup Muscat
late harvest Riesling
¾ cup heavy cream
2 tsp freshly squeezed orange juice
1. Put rice, water, milk, sugar, vanilla and salt into a medium saucepan. Bring to a boil, and then simmer until almost all the liquid has absorbed about 18-20 minutes.
2. Remove from heat, stir until smooth. Remove vanilla bean and cool.
3. Whip the heavy cream until soft peaks. Fold into the rice mixture.
4. Divide pudding among serving dishes, top with the oranges slices and syrup. Finish with the orange sabayon.Orange Glaze
1. Bring a large pot of water to a boil. Add orange slices and cook until translucent, about 5 minutes, transfer to a baking sheet.
2. Cut a piece of parchment into a circle to fit a large shallow sauce pan. Bring the water, honey, and sugar to a boil. Add the orange slices and place the parchment directly on top. Reduce the heat and simmer until oranges are soft and the liquid has reduced to a syrup.Orange Cardamom Madeleines
1. Melt butter in a small saucepan over medium heat. Remove from heat, stir in honey and vanilla. Let cool for 10 minutes.
2. Whisk flour, baking powder, cardamom and salt together. Stir the sugar and eggs together in a medium bowl. Gently fold in the flour mixture until well combined. Add the butter mixture and fold until combined. Cover and refrigerate for 30 minutes.
3. Spoon batter into prepared Madeleine mold pan, filling each mold ½. Tap the pan on a work surface to eliminate air bubbles. Bake until cookies are golden about 7-8 minutes in a 325F oven.Orange Sabayon
1. Prepare a large ice bath and set aside.
2. Fill a medium saucepan with 2 inches of water and set over medium heat to bring to a simmer.
3. In a large stainless steel bowl, whisk together the egg yolks, salt, sugar until very pale yellow. Add wine whisk to combine.
4. Place the bowl over the pan of simmering water, whisk until the mixture has thickened and has tripled in volume, about 5-10 minutes.
5. Remove from the heat and transfer to the ice bath, whisk until chilled. In a large bowl whip the heavy cream until soft peaks form. Add the orange juice and fold into the chilled sabayon.