Italian Recipes - Rice Pudding Soufflé with Raspberry Recipe

  
 

Italian Desserts Recipes - Rice Pudding Soufflé with Raspberry Sauce

Ingredients

  • 3 cups half-and-half, light cream, or whole milk

  • 1/2 cup Arborio rice or other short-grain rice ­

  • 1/4 cup sugar

  • 4 teaspoons butter

  • 1 vanilla bean, split lengthwise

  • 1/2 teaspoon salt 3 eggs, separated

  • 1/3 cup sugar

  • 1 recipe Raspberry Sauce (optional)

  • Fresh lemon balm or mint leaves (optional)

Method:

  1. In a large saucepan bring half-and-half almost to a boil. Add uncooked rice, the 1;4 cup sugar, the butter, vanilla bean, and salt; reduce heat. Cover and simmer for 20 to 25 minutes or just until rice is tender, stirring often.

  2. Remove from heat. Cool for 45 minutes. Remove vanilla bean and scrape inside of bean into rice mixture; discard bean. (If skin forms on top while rice cools, stir occasionally.) Set aside.

  3. Preheat oven to 350°F. Butter a 2-quart soufflé dish; set aside. In a large bowl beat the egg yolks with an electric mixer on medium to high speed about 5 minutes or until thick and lemon-colored.

  4. Gradually add the 1/3 cup sugar, beating about 5 minutes or until thickened and sugar is almost dissolved. Set egg yolk mixture aside. Wash beaters thoroughly. In another large bowl beat the egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).

  5. Gently fold the cooled rice mixture into the egg yolk mixture. Fold 1 cup of the egg whites into the yolk mixture. Fold egg yolk mixture into remaining egg whites. Pour into the prepared dish.

  6. Place soufflé dish In a 2-quart square baking dish. Place baking dish on the oven rack. Pour boiling water into the baking dish to a depth of 1 inch.

  7. Bake for 45 to 50 minutes or until set. Cool 10 minutes on a wire rack. Serve warm with Raspberry Sauce. If desired, garnish with lemon balm leaves.

Raspberry Sauce: Place 3 cups fresh or thawed frozen raspberries in a food processor or blender. Process until berries are pureed. Press mixture through a tine-mesh sieve; discard seeds. In a small saucepan stir together 1/3 cup sugar and 1 teaspoon cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly, Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature. If desired, stir in 2 to 3 tablespoon raspberry liqueur.