Souffléd Rice Pudding With Apricot Foam

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Souffléd Rice Pudding With Apricot Foam

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Ingredients

Ingredients for 8–10 Servings

Instructions

  • Briefly blanch the rice in boiling salt water.
  • Sieve and shock with cold water.
  • Slowly bring the milk and rice to a boil.
  • Preheat oven to 400 °F (200 °C).
  • Add the cinnamon stick, halved vanilla bean, and raisins and simmer the rice over a low heat until it is soft.
  • Remove the cinnamon stick and vanilla bean and stir in the apricot brandy.
  • Let cool slightly and mix in the egg yolks.
  • Begin beating the egg whites, beat to stiff peaks with the granulated sugar, and fold in.
  • Brush the ramekins with melted butter, sprinkle with granulated sugar, and fill about ⅔ of the way with the rice pudding batter.
  • Place in a water bath to bake for about 20 minutes.
  • Whip the cream in a metal mixing bowl over ice.
  • Carefully fold in the apricot purée.
  • Serve the rice pudding with the apricot foam and preserved apricots.
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Course; Dessert / Fruit / Rice
Cuisine; Austria / European