Dessert risotto with peach jelly

Description

Offer to cook a very special dessert from sweet risotto with white chocolate, orange zest and jelly canned peaches.

Ingredients

Olive oil

1 Tbsp
Figure

200 g
Dry white wine

60 ml
Nutmeg

1 piece
Cinnamon

1 piece
Milk

680 ml
Sugar

2 Tbsp
White chocolate

85 g
Vanilla

1 piece
Orange zest
Peach

300 g
Sugar

30 g
Gelatin

1.5 Tbsp
Lemon juice

1 tsp
Syrup fruit

200 ml
Pistachios

1.5 Tbsp

Cooking

Take out the peaches from the syrup, the syrup is filtered.

Peaches was milled with a blender.

To the syrup add the sugar and lemon juice (depending on sweetness of the syrup may require more or less sugar, so taste to your taste).

The syrup is well heated on the stove to dissolve the sugar. In the hot syrup add instant gelatine.

Mix well the syrup with the gelatin, strain.

Combine gelatin and peach pulp, mix well.

This dessert looks nice in square glasses, I could only find glasses with square bottom, but in this dessert looked worse. Stack the cups on the grid for the eggs so that the liquid in the glass was tilted about 45 degrees. Carefully pour into the glasses of peach jelly. Place bars in the refrigerator until fully cured jelly.

At this time, prepare the risotto. For its preparation I used the rice "Arborio" company "Mistral". In a pan heat olive oil, add rice, fry until transparent rice.

Add wine, stir until absorbed it with rice.

Add nutmeg and cinnamon.

Then, in small portions begin to add hot milk. The rice is constantly stirred.

When the rice is ready (rice in the middle should be barely damp), add slices of white chocolate, orange zest, sugar, vanilla.

Risotto mix.

Cover with a lid and give it to cool completely.

When peach jelly hardens well, and the risotto has cooled, remove cups with jelly from the fridge and fill with a teaspoon the glasses until the middle of the risotto. First, you need to put quite a bit of risotto, a spoonful to fill in the void area, then add more. Align the top of the risotto, so it was smooth. Clean glasses back into the fridge for 15 minutes.

Again take out the glasses from the fridge, one filled peach jelly with a slope of 45 degrees, now in the other direction. For fixing the position of the cups in an egg cell using a compressed foil. Clean the glasses in the refrigerator until fully cured jelly.

When the top of the jelly hardens, fill the glasses again a sweet risotto. Top risotto sprinkled with pistachios. Bon appétit!

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