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Pastry Chef Kat Craddock of Tremont 647 – Boston, MA
Pastry Chef Kat Craddock
Tremont 647
647 Tremont Street
Boston, MA 02118-1201
(617) 266-4600
www.tremont647.com
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Spanish-Style Rice Pudding with Ricotta, Local Wildflower Honey, Bruleed Grapefruit, Toasted Pistachios, Medjool Dates, and Chamomile

Spanish-Style Rice Pudding with Ricotta, Local Wildflower Honey, Bruleed Grapefruit, Toasted Pistachios, Medjool Dates, and Chamomile
Pastry Chef Kat Craddock of Tremont 647 – Boston, MA
Adapted by StarChefs.com
April 2010
Yield: 4 Servings

 

INGREDIENTS

Crème Anglaise:
2½ cups heavy cream
2½ cups whole milk
1 vanilla bean, scraped
1 cup sugar
¼ teaspoon salt
11 egg yolks

Rice Pudding:
1 cup milk
1/3 cup jasmine rice
1 tablespoon sugar
½ teaspoon salt
2 ounces whole milk ricotta
¼ teaspoon rosewater
2 drops orange flower water

To Assemble and Serve:
Local, unfiltered, unpasteurized wildflower honey
1 grapefruit, cut into segments
2 tablespoons turbinado sugar
4 Medjool dates, pitted and quartered lengthwise
¼ cup pistachios, toasted and cooled
Fresh chamomile flowers

METHOD

For the Crème Anglaise:
Combine the cream, milk, vanilla bean, sugar, and salt over low heat and bring to a simmer. Temper the milk mixture into the egg yolks and return to the pot. Heat the sauce over low heat, constantly scraping the bottom with a rubber spatula. When the sauce is thick and has reached 175º to 180º, remove from the heat and immediately transfer to a bowl set over ice water to stop the cooking. Cool completely and set aside while making the pudding.

For the Rice Pudding:
Combine the milk, rice, sugar, and salt and bring to a boil in a small saucepan. Reduce to low, cover tightly, and cook for about 20 minutes until all of the milk is absorbed and the rice is tender. Remove from the heat and stir in the ricotta, rosewater, orange flower water, and 1 cup of the crème anglaise. 

To Assemble and Serve:
Divide the rice pudding into four bowls and drizzle with the honey. Immediately before serving, sprinkle the grapefruit segments liberally with turbinado sugar and caramelize with a torch. Arrange the grapefruit segments, date pieces, pistachios, and a few chamomile flowers on each and serve immediately.



 

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