Cookbook

Suggested by Adam Siegel, Executive Chef at Bacchus - A Bartolotta Restaurant, Milwaukee, WI
for 8 people.

For the pineapple garnish
2 golden pineapples
10 gelatin sheets
1 cup granulated sugar

• The day before making the pudding, peel the pineapple, cut into pieces and purée in a blender. Then pass through a fine mesh strainer.
• Place in a pot with the sugar, bring to a simmer.
• Take the gelatin and bloom in cold water. Once bloomed, take a small amount of the pineapple and mix with the bloomed gelatin, then add back all to the pot with the remaining pineapple, stirring to incorporate the gelatin thoroughly.
• Strain again through a fine mesh strainer.
• Next pour into a flat stainless steel, nonstick or glass dish so that the liquid is about ½ inch thick.
• Place in a refrigerator to set over night.
• Cut out 2-3-inch squares or circles, removing with a spatula, and reserving for plating.

For the white chocolate garnish
2 cups Valrhona white chocolate pistols

• Place the chocolate in a bowl, over a pot, over medium-low heat, with hot water. Stir until the chocolate is completely melted.
• Pour the chocolate over a flat baking tray lined, about 15 inches by 17 inches, with parchment paper or a silpat.
• Place in the refrigerator until the chocolate is completely set.
• Then very carefully, cut out 3-inch circles or squares, reserve in the refrigerator.

For the rice pudding
6 cups whole milk
¾ cup Arborio rice
½ cup granulated sugar
1 teaspoon. vanilla extract
1 vanilla bean, split, scraped
½ cup unsalted butter
1 cup Valrhona white chocolate pistols
2 teaspoon Grand Marnier
2 cups Anjou pear, small diced (brunoise)
1 cup apple juice

• Combine the milk, rice, sugar and vanilla in a medium or large stainless steel pot. Place over medium heat, and cook slowly for about 1-1.5 hours, or until the rice is completely cooked, stirring often with a wooden spoon.
• Take the apple juice and bring to a boil. Then add the diced pear and leave off heat.
• The rice should not be al dente, it should still have some texture. Remove and discard the vanilla bean.
• Now add the Grand Marnier, the pear and the apple juice, and continue to cook for a couple of minutes. Remove from the heat.
• Now add the white chocolate pistols and the butter. Stir until completely incorporated.  Let cool to warm or room temperature. It should be creamy and loose enough to not quite hold its shape, when in the bowl the rice pudding should lay flat.
• To plate, place a small amount (3-4 ounce ladle) into a bowl. Then top with a piece of white chocolate and then a piece of the pineapple.
• Serve, with langues du chat or any type of biscotti or tuile, and enjoy!