Ingredients:

Lime risotto:
113g Arborio rice
710ml milk
232g cream
75g sugar
1 van bean, scraped
Zest 2 limes
Juice 1 lime
10ml rum

Coconut sorbet:
500g coconut puree
160g water
600g sorbet syrup
Juice 1 lime

Tropical fruit:
Small dice of ripe tropical fruit

Thai basil caramel:
2oz water
8oz sugar
2oz water
150g thai basil puree

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Method:
For the risotto-
Combine rice, milk, cream, sugar and vanilla seeds in pot and bring to a boil. Reduce heat and cook, stirring constantly, until rice is cooked. Cool and add rum, lime zest and lime juice. Cover and refrigerate.

For the sorbet syrup-
Heat water, glucose and 2/3 of sugar. Mix remaining sugar with stabilizer and whisk into water/sugar mix. Bring to a boil and strain. Chill and let mature 24 hours.

For the coconut sorbet-
Blend puree, water, sorbet syrup and lime juice together. Process in batch freezer.

For thai basil caramel-
Combine first water and sugar and cook to a very light caramel. Deglaze with remaining water, cool and add thai basil puree. Refrigerate.

recipe courtesy Timothy Horst, pastrypros.com

Categories: Spotlight on Desserts
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