Milk Risotto With Jasmine Tea Infused Sultanas, Warm Poached Pear and Ice Wine Sabayon
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 anjou pear, whole, and, peeled
600 ml water
120 grams sugar
2 piece orange, zest
1 gram cardamom seeds
4 grams fresh ginger, sliced
50 ml lemon, juice
4 piece black peppercorns, crushed
1/2 bay leaf
Milk Risotto
80 grams arborio risotto rice
20 grams butter
300 ml homogenized milk
50 grams fine sugar
30 grams golden sultanas, soaked in jasmine tea for 24 hour
50 ml ice wine
30 grams mascarpone cheese
1/2 vanilla beans, split in two
Ice Wine Sabayon
2 egg, yolks
10 grams sugar
20 ml water
30 ml ice wine
Rhubarb Compote
200 grams young rhubarb, peeled
200 ml pear poaching liquid
50 ml ice wine

Preparation

1 Combine all ingredients and bring to the boil. 2 Simmer for 5 minutes and then add the pears. 3 Poach until tender for approximately (35-40 minutes). 4 Cool pears in the poaching liquor. 5 Milk Risotto:Warm milk infuse with vanilla bean for 20 minutes. 6 Add sugar. 7 Melt butter in pan and then add risotto rice. 8 Cook on low heat for 5 minutes. 9 Do not colour the rice (should be translucent). 10 Slowly add the warm milk to the rice, stirring continually until all the milk is absorbed and the rice is soft (approximately 20-25 minutes). 11 Finish the risotto with soaked sultanas, ice wine and mascarpone cheese. 12 Ice Wine Sabayon:Whisk egg yolks, sugar and water over double boiler to a light fluffy texture. 13 Drizzle in ice wine. 14 Rhubarb Compote:Cut rhubarb into 1" batons. 15 Bring poaching liquor and ice wine to a simmer. 16 Add rhubarb. Remove from heat. 17 Presentation:Spoon the risotto into a round mould placed in the centre of plate. 18 Slice pears thinly and arrange on top of risotto. 19 Dust with fine sugar and glaze under salamander until golden. 20 Lay the batons of rhubarb around the base of the risotto. 21 Place balls of poached pears around the plate. 22 Cover with ice wine sabayon and then glaze.