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Desserts

Rice Pudding with Roasted QTee® Pears, Caramelized Hazelnuts & Vanilla Caramel

Ingredients

For the rice pudding

  • 1 litre milk
  • 140 g pudding rice
  • 60 g sugar
  • 1 vanilla bean
  • 150 ml whipping cream (35%)
  • 10 g powdered sugar

For the roasted pears

  • 2 QTee® pears
  • 25 g butter
  • 20 g sugar

For the caramelized hazelnuts

  • 50 g hazelnuts
  • 25 g sugar
  • 1 pinch of fleur de sel

For the vanilla caramel

  • 90 g sugar
  • 100 ml whipping cream
  • 1 vanilla bean
  • 35 g unsalted butter
  • 1 pinch of fleur de sel

Serves: 4 people

Cooking time: 30 minutes

Preparation

Rice pudding:

  1. Place the rice in a saucepan.
  2. Add water to just cover the rice, bring to a boil, and drain immediately.
  3. Heat the milk with the sugar and the vanilla bean.
  4. Add the rice and let it simmer gently for about 25 minutes. Stir regularly.
  5. Once the rice is cooked, place it in the refrigerator for about 2 hours to cool.
  6. When the rice pudding is completely cool, whip the cream with the powdered sugar until it forms stiff peaks and gently fold it into the rice pudding.

Roasted pears:

  1. Peel the QTee® pears and cut them in half lengthwise.
  2. Remove the core and cut the halves into wedges or slices.
  3. Melt the butter with the sugar in a pan and add the pear wedges.
  4. Sauté for a few minutes until golden brown and set aside for finishing.

Salted butter caramel (Can be stored for 10 days in a sealed jar in the refrigerator):

  1. In a saucepan, bring the whipping cream to a boil with the seeds from the scraped vanilla bean.
  2. Remove from the heat, cover, and let it infuse for about twenty minutes.
  3. Melt the sugar in another pan over medium heat until you get a nice brown caramel.
  4. Remove the pan from the heat and add the infused cream in batches.
  5. Add the cubes of unsalted butter bit by bit, whisking continuously, and add the fleur de sel.
  6. Return the caramel to low heat and stir until it boils.
  7. If there are any lumps, let it heat for a few more minutes while stirring.
  8. Pour the caramel into an airtight jar and let it cool.

Caramelized hazelnuts:

  1. Roast the hazelnuts for about 15 minutes in a preheated oven at 160°C.
  2. Let them cool.
  3. Make a dry caramel in a pan (melt sugar without water) and then add the hazelnuts and the fleur de sel.
  4. Stir to completely coat the hazelnuts, spread them on a baking sheet lined with parchment paper, and let cool.

Assembly: In a small glass (verrine), alternate layers of rice pudding, caramel, and pears. Finish with pieces of crumbled, caramelized hazelnuts.

 

Recipe by Capfood for QTee®.