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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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George Calombaris: Risogalo


You'll need

200 gm short-grain rice, rinsed 850 ml milk 1 vanilla bean, split and seeds scraped 1 cinnamon quill 160 gm caster sugar 40 gm cornflour 3 egg yolks To serve: ground cinnamon

Method

  • 01
  • Combine rice, 400ml cold water and ½ tsp sea salt in a saucepan, bring to the boil over medium-high heat, stir, then cover with a lid, reduce heat to low and cook until liquid is absorbed (12-15 minutes).
  • 02
  • Meanwhile, combine milk, vanilla bean and seeds, cinnamon quill and 90gm sugar in a separate saucepan. Bring to the simmer over medium heat, add rice mixture, stir to combine, then simmer, stirring occasionally, until rice is tender (15-20 minutes).
  • 03
  • Meanwhile, combine cornflour and enough cold water to form a thin, smooth paste. Add to rice mixture, stir continuously until mixture thickens (4-5 minutes), remove from heat, cover with a lid and cool to room temperature.
  • 04
  • Whisk egg yolks and remaining sugar in a bowl until light and fluffy (2-3 minutes), add to rice mixture and stir continuously over low heat until sauce coats rice (4-5 minutes). Serve warm, scattered with ground cinnamon.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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