fall spice risotto
Well, seeing as the fall is creeping up on us at an alarming rate, I thought we’d feature a nice home-y tasting, but well presented dessert in a glass.
Fall spice risotto with carrot caramel, pumpkin sorbet and candied popcorn
ingredient lists:
fall spice risotto:
2L milk
.5L risotto
350g granulated sugar
2 van. beans, scraped
3g spice mix (eq.parts:cinnamon, clove, nutmeg, grd. ginger)
Bring milk, vanilla beans, spice mix and sugar to a scald. In a seperate pot, sautee risotto in a small amount of unsalted butter. Add 1/2L of scalded milk and cook until milk is absorbed, stirring constantly. Add 1/2L more milk and cook until absorbed stirring constantly. Keep adding remaining milk until rice is cooked. Cool.
carrot caramel:
60ml water
225g granulated sugar
90ml water
150g cooked, pureed , seived carrots
Cook sugar and first water to a light caramel, with barely any color. Add the second water to the warm caramel, followed by the carrot puree. Strain. Cool.
pumpkin sorbet:
400g pumpkin puree
805g sorbet syrup
Add pumkin puree to sorbet syrup, whisk. process in batch/ice cream freezer according to manufacturers directions.
to assemble:
Warm approx 8oz/240ml of risotto. If necessary, add a small amount of milk to loosen. Place in glass. Top with a layer of carrot caramel, then a quenelle of pumpkin sorbet. Garnish with caramel popcorn.
recipe courtesy Timothy Horst, pastrypros.com