RICE SOUFFLE
Ingredients
- 1 1 1tablespoon TABLESPOON_USVolumeunsalted butter
- Breadcrumbs, to coat pan
Poached Pears:
- 3 3 3pears, peeled, cut in halves, cored
- 1 1 1cup CUP_USVolumewater
- 1/2 .5 .5cup CUP_USVolumesugar
- 1 1 1cinnamon stick
Raspberry Compote:
- Sugar to taste
- 2 2 2cups CUP_USVolumeraspberries
- 2 2 2tablespoons TABLESPOON_USVolumeFramboise syrup
- 1/4 .25 .25cup CUP_USVolumewater
Rice Soufflé:
- 1/2 .5 .5cup CUP_USVolumelong grain rice
- 1 1 1cup CUP_USVolumemilk
- 1 1 1vanilla bean, split in half, scraped
- 2 2 2tablespoons TABLESPOON_USVolumeunsalted butter
- 6 6 6eggs, separated
- 1/4 .25 .25cup CUP_USVolumepowdered sugar
- 1/4 .25 .25cup CUP_USVolumesugar
Meringue:
- 2 2 2egg whites
- 1/2 .5 .5cup CUP_USVolumesugar
- 2 2 2tablespoons TABLESPOON_USVolumeshredded coconut
Instructions
- To make the Poached Pears: In a small saucepan, combine water, sugar, and cinnamon stick. Bring to a boil and lower to a simmer. Poach the pears for 12 to 15 minutes. Allow to cool. Slice each half into 4 slices. Reserve.
- To make the Raspberry Compote: In another small saucepan, combine raspberries, sugar, Framboise and water to a boil. Cook for 1 minute. Turn off heat and reserve.
- Preheat oven to 350 degrees F.
- Melt 1 tablespoon of butter and brush a 10-inch sauté pan or ovenproof mold. Sprinkle with bread crumbs. Set aside.
- To Make the Rice Soufflé: In a small saucepan, combine rice, milk, vanilla bean and the remaining 2 tablespoons of butter. Over low heat, cook for 10 minutes or until all the liquid has been absorbed. Transfer to a mixing bowl and cool to room temperature.
- In a mixing bowl, combine egg yolks and powdered sugar. Beat until light and ribbony. In another mixing bowl, beat the egg whites until soft peaks. Slowly add the sugar and continue to beat until firm. Fold egg yolk mixture into cooked rice. And then fold in the egg white mixture. Pour half of the rice mixture into prepared pan. Add pears and cover with the remaining rice mixture. Bake for 25 to 30 minutes.
- Meanwhile, prepare the meringue. Beat the egg whites to soft peaks. Slowly add the sugar and continue to beat until stiff peaks. Transfer to a pastry bag fitted with a no. 9 plain tip. Cover the baked rice with the meringue. Sprinkle with shredded coconut and broil till golden.
Presentation
Spoon Raspberry Compote onto serving plates and place rice soufflé on top.ABOUT THIS RECIPE