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White Chocolate Spanish Bomba Rice Pudding and Kaki Persimon® Sorbet
Preparation
Make a ganache with the cream and the chocolate, add the butter. Reserve. Cook the rice and milk together slowly, until the milk is absorbed. Add the sugar, and then fold in the cold white chocolate ganache.
For the Kaki persiMon sorbet
In a blender put the persiMon® and make a fine puree. Heat the water. Make a dry mix with the sugar and stabilizer. When the water reaches 45/50°C, pour in the dry mix and dextrose. Stir and bring up to 85°C. Leave to mature for 3 hours in the refrigerator. Add the syrup and lemon juice into the persiMon® pure. Blend well before placing in the ice-maker. Store at -18°C.
Plating
Place in a soup plate, 4 spoons of rice pudding, on top place a scoop of persiMon®, drizzle with a reduction of Spanish sweet Xerry wine. Enjoy,!
45 minutes
- For the rice:
- 500 gr white chocolate
- 1 cup heavy cream
- 60 gr butter (room temperature)
- 250 gr panish Bomba rice, blanched 1 time (cold start) and drained
- 3 l Milk
- 1 cup sugar
- For the Kaki Persimon® sorbet:
- 6 Kaki Persimon®
- 1 cup mineral water
- 60 gr dextrose
- 175 gr sugar
- 1/2 tsp sorbet stabilizer
- Lemon juice from 1 piece
- For the rice:
- 17.637 lb white chocolate
- 1 cup heavy cream
- 2.116 oz butter (room temperature)
- 8.818 oz panish Bomba rice, blanched 1 time (cold start) and drained
- 5.279 pint Milk
- 1 cup sugar
- For the Kaki Persimon® sorbet:
- 6 Kaki Persimon®
- 1 cup mineral water
- 2.116 oz dextrose
- 6.173 oz sugar
- 1/2 tsp sorbet stabilizer
- Lemon juice from 1 piece
- For the rice:
- 2.33 lb white chocolate
- 1 cup heavy cream
- 0.306 cup butter (room temperature)
- 1.18 cup panish Bomba rice, blanched 1 time (cold start) and drained
- 12.805 cup Milk
- 1 cup sugar
- For the Kaki Persimon® sorbet:
- 6 Kaki Persimon®
- 1 cup mineral water
- 0.306 cup dextrose
- 0.835 cup sugar
- 1/2 tsp sorbet stabilizer
- Lemon juice from 1 piece