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TORTA DI RISO ITALIAN RICE CAKE WITH MIXED FRUITS MACERATED IN RUM AND CARAMEL SAUCE

Ingredients

Serves 10 pax

200 g      Gli Aironi Arborio rice
300 g      White sugar
1 btl        Staud’s raisins with grappa
1 pkt        China pinenut
3              Gourmet Breakfast whole eggs
475 ml    Oldenburger full cream milk
475 ml    Water
135 g President unsalted butter
50 g          Plain flour
1              Australian lemon, zested
160 ml    President whipping cream

Cooking Method

1.  In a pot, simmer milk, water, 100 g sugar and lemon zest until sugar dissolves
2.  Add in rice and raisins with grappa
3.  Cook until rice is cooked through and put aside to cool
4.  Mix in pinenuts and eggs
5.  Pour mixture into a cake mold and bake in a pre-heated oven at 180°C for 1 hour
6.  Chill cake in fridge for 3 hours before cutting into portions
7.  Cook 200 g white sugar in a pot until melted and lightly brown
8.  Stir in butter and cream
9. Serve portion cake with caramel sauce.

Recipe by Chef Clement

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