Ingredients

Caramelized Apple
• 250 grams sugar
• 50 grams glucose syrup
• 115 grams water
• 75 grams butter
• 2 grams apple pectin
• 8 gala apples
Cranberry Confit
• 50 fresh cranberries
• 250 grams cranberry juice
• 250 grams sugar
Vanilla Crème Anglaise
• 100 grams milk
• 100 grams cream
• 1 vanilla bean, split and seeded
• 40 grams egg yolks
• 40 grams sugar
Fried Rice Pudding
• 5 grams gelatin sheets
• 75 grams risotto (Arborio or Carnaroli) rice
• 500 grams milk
• 50 grams sugar
• 1 vanilla bean, split and seeded
• 5 grams pistachio, finely chopped
• 5 grams dried cranberries, finely chopped
• Frying oil, as needed
• 50 grams all-purpose flour
• 2 eggs, beaten until smooth
• 50 grams panko breadcrumbs, ground fine
To Serve
• Confectioner’s sugar

Instructions

Caramelized Apple
1. Preheat oven to 350°F.
2. In a heavy-bottomed saucepot over medium heat, combine the sugar, glucose syrup, and water.
3. Cook, stirring until the mixture reaches a light caramel color. Remove from the stovetop, and carefully stir in the butter and pectin. Transfer to a heatproof 8 x 9-inch baking dish.
4. Peel and core the apples, then cut each one into 12 wedges. Add to the pan with caramel, cover and transfer to the oven.
5. Bake for two hours, mixing every 30 minutes.
6. Remove from the oven and cool to room temperature.
7. Transfer apples to a plastic wrap-lined square pan or metal frame that is 1-inch high and 6-inches wide, and pack down to make a flat surface.
8. Chill for at least three hours or overnight.
9. Remove from the refrigerator and turn onto a cutting board, then remove the plastic wrap. Cut the confit into 12 rectangles measuring 3 x 1-inches. Reserve chilled until ready to use.
Cranberry Confit
10. Using a toothpick, poke a small hole into each of the cranberries to avoid bursting while cooking.
11. Bring the juice and sugar to a boil, then add the cranberries and reduce the heat to a simmer.
12. Cook for 30 minutes until tender; reserve chilled.
Vanilla Crème Anglaise
13. Combine the milk, cream, and vanilla seeds in a small saucepan and bring to a simmer over medium heat. Remove from stovetop.
14. In a medium bowl, beat the egg yolks with the sugar until pale and frothy. Slowly drizzle in 1/3 of the hot cream, whisking constantly.
15. Return the mixture to the warm milk and cook over medium heat, stirring constantly, until thick, about four minutes.
16. Pass through a fine sieve and refrigerate until well chilled.
Fried Rice Pudding
17. Soak the gelatin sheets in ice water for 20 minutes; remove and squeeze out excess moisture. Set aside.
18. Bring a large pot of water to boil and add the rice. Boil for 20 seconds, strain and repeat.
19. In a medium saucepot, bring the milk, sugar, vanilla pod and seeds to a boil.
20. Add the rice and simmer until slightly overcooked. Stir in the pistachio, cranberry, and bloomed gelatin; stir to dissolve.
21. Remove vanilla pod and transfer the rice to a square 1” high by 6” wide baking pan or metal frame.
22. Cover and chill for a few hours to overnight.
23. Cut into 1 x 3-inch rectangles and reserve chilled until ready to fry.
24. When ready to serve, fill a medium saucepot 1/3 full with cooking oil and heat to 350°F on a deep-fat thermometer.
25. Bread the rectangles of rice pudding: coat in the flour, patting away excess, coat in the beaten egg, and then finish by covering with the panko crumbs.
26. Deep-fry the rice puddings until golden brown and crispy, then strain on a paper towel-lined plate.
To Serve
27. Place a rectangle of chilled apple confit on each dessert plate and top with the warm crispy rice pudding; dust with confectioner’s sugar.
28. Decorate the plate by spooning a line of vanilla anglaise on the bottom and garnish with a few confited cranberries.

Ingredients

Ingredients

Ingredients

Caramelized Apple
• 250 grams sugar
• 50 grams glucose syrup
• 115 grams water
• 75 grams butter
• 2 grams apple pectin
• 8 gala apples
Cranberry Confit
• 50 fresh cranberries
• 250 grams cranberry juice
• 250 grams sugar
Vanilla Crème Anglaise
• 100 grams milk
• 100 grams cream
• 1 vanilla bean, split and seeded
• 40 grams egg yolks
• 40 grams sugar
Fried Rice Pudding
• 5 grams gelatin sheets
• 75 grams risotto (Arborio or Carnaroli) rice
• 500 grams milk
• 50 grams sugar
• 1 vanilla bean, split and seeded
• 5 grams pistachio, finely chopped
• 5 grams dried cranberries, finely chopped
• Frying oil, as needed
• 50 grams all-purpose flour
• 2 eggs, beaten until smooth
• 50 grams panko breadcrumbs, ground fine
To Serve
• Confectioner’s sugar

Instructions

Caramelized Apple
1. Preheat oven to 350°F.
2. In a heavy-bottomed saucepot over medium heat, combine the sugar, glucose syrup, and water.
3. Cook, stirring until the mixture reaches a light caramel color. Remove from the stovetop, and carefully stir in the butter and pectin. Transfer to a heatproof 8 x 9-inch baking dish.
4. Peel and core the apples, then cut each one into 12 wedges. Add to the pan with caramel, cover and transfer to the oven.
5. Bake for two hours, mixing every 30 minutes.
6. Remove from the oven and cool to room temperature.
7. Transfer apples to a plastic wrap-lined square pan or metal frame that is 1-inch high and 6-inches wide, and pack down to make a flat surface.
8. Chill for at least three hours or overnight.
9. Remove from the refrigerator and turn onto a cutting board, then remove the plastic wrap. Cut the confit into 12 rectangles measuring 3 x 1-inches. Reserve chilled until ready to use.
Cranberry Confit
10. Using a toothpick, poke a small hole into each of the cranberries to avoid bursting while cooking.
11. Bring the juice and sugar to a boil, then add the cranberries and reduce the heat to a simmer.
12. Cook for 30 minutes until tender; reserve chilled.
Vanilla Crème Anglaise
13. Combine the milk, cream, and vanilla seeds in a small saucepan and bring to a simmer over medium heat. Remove from stovetop.
14. In a medium bowl, beat the egg yolks with the sugar until pale and frothy. Slowly drizzle in 1/3 of the hot cream, whisking constantly.
15. Return the mixture to the warm milk and cook over medium heat, stirring constantly, until thick, about four minutes.
16. Pass through a fine sieve and refrigerate until well chilled.
Fried Rice Pudding
17. Soak the gelatin sheets in ice water for 20 minutes; remove and squeeze out excess moisture. Set aside.
18. Bring a large pot of water to boil and add the rice. Boil for 20 seconds, strain and repeat.
19. In a medium saucepot, bring the milk, sugar, vanilla pod and seeds to a boil.
20. Add the rice and simmer until slightly overcooked. Stir in the pistachio, cranberry, and bloomed gelatin; stir to dissolve.
21. Remove vanilla pod and transfer the rice to a square 1” high by 6” wide baking pan or metal frame.
22. Cover and chill for a few hours to overnight.
23. Cut into 1 x 3-inch rectangles and reserve chilled until ready to fry.
24. When ready to serve, fill a medium saucepot 1/3 full with cooking oil and heat to 350°F on a deep-fat thermometer.
25. Bread the rectangles of rice pudding: coat in the flour, patting away excess, coat in the beaten egg, and then finish by covering with the panko crumbs.
26. Deep-fry the rice puddings until golden brown and crispy, then strain on a paper towel-lined plate.
To Serve
27. Place a rectangle of chilled apple confit on each dessert plate and top with the warm crispy rice pudding; dust with confectioner’s sugar.
28. Decorate the plate by spooning a line of vanilla anglaise on the bottom and garnish with a few confited cranberries.