Ingredients Jump to Instructions ↓

  1. 2 cups heavy cream

  2. 1 cup carnaroli rice

  3. 1 tablespoon orange zest

  4. 3 cardamom pods

  5. 1 vanilla bean

  6. 1/4 cup sugar

  7. 1 pineapple, peeled, cored, cut into1/4-inch slices

  8. 2 tablespoon butter

  9. 1 teaspoon chili powder

  10. 8 ounces green tea, steeped according to package

  11. 9 ounces sugar

  12. 8 ounces apple puree

  13. 1 egg white, whipped light and frothy

  14. 2 egg whites

  15. 1 egg

  16. 4 ounces confectioners sugar, sifted

  17. 1 1/2 ounces bread flour, sifted

  18. 1 teaspoon orange zest

  19. 1 teaspoon lemon zest

Instructions Jump to Ingredients ↑

  1. In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes.

  2. To make the chili pineapple, melt the sugar in a saute pan and caramelize . Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.

  3. Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.

  4. To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.

  5. To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve.


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