Frozen Saffron-Rice-Pudding With Pear Salpicon by Bernhard ReiserReisers am Stein, Germany

My restaurant is located in the vineyards above Würzburg in Franconia - one of the 13 German wine regions. We are wine lovers. It's our passion and profession, which we love to share with our gests.

Frozen Saffron-Rice-Pudding With Pear Salpicon

STARTER

4 PERS.
timing

55MIN
preparation time

25MIN
Cooking time

30MIN

INGREDIENTS

SAFFRON-RICE-PUDDING

Milk - 625ml
Double cream - 250ml
Whipped cream - 50g
Saffron threads - 15g
Sugar - 50g
Roasted shaved almonds - 30g
Whole vanilla bean - 1
Pinch nutmeg, grated - 1
Tonka bean, grated - 15g
Grate of 3 organic oranges
Arborio rice - 100g (medium-grain rice category Superfino)
Brandy

PEAR-SALPICON

Medium-sized pears - 4
Champagne - 150ml
Sugar - 50g
Pinch sea salt - 1
Pimento
Juniper
Cinnamon

RECIPE DEVELOPMENT

1 — SAFFRON-RICE-PUDDING

Bring the milk to boil with the broken and scraped vanilla pod and the saffron, then add the rice and simmer for about 25 minutes, stirring constantly. Add the sugar, shaved almonds, nutmeg, tonka bean and orange zest. Fold in the double cream and a little brandy. When the mixture has cooled, fold in the whipped cream, pour into a form and place in the freezer for about 8 hours.

2 — PEAR-SALPICON

Cut 4 pears into very small pieces. Make a fond of 150ml of Champagne, 50g sugar, 1 pinch of sea salt as well, as pimento, juniper and cinnamon. Bring to boil briefly and reduce by half. Then add the pear cubes and continue to boil down.

SERVING INSTRUCTIONS

Arrange the frozen saffron-rice-Pudding and the warmed Salpicon nicely and serve. Afterwards: enjoy, be happy and relax!

Krug Grande Cuvée 170^ème Édition enchants with subtle notes of lemon and vanilla, flavours that are an ideal match to the dry saffron taste, the fruity sweetness of the pear and deliciously sweet rice.

English

Frozen Saffron-Rice-Pudding With Pear Salpicon by Bernhard ReiserReisers am Stein, Germany