Toblerone Rice Pudding
Easy, Moderate, Complex
Yields 4 portions
Ingredients
- For the Pudding:
- 1/4 cup of butter (60 ml)
- 1/2 cup of Arborio rice (125 ml)
- 4 cups of milk (1 liter)
- 1/4 cup of granulated sugar (60 ml)
- 1 vanilla bean, opened and seeds scraped
- 1 cup of heavy cream
- 1/4 cup of icing sugar (60 ml)
- 1 pound of Toblerone chocolate, chopped (500 g)
- For the almond slivers
- 1/2 cup of almond slivers(125 ml)
- 2 tablespoons of honey (30 ml)
- 1 teaspoon of salt (5 ml)
Method
- For the rice pudding, in a pot melt butter on medium heat until it begins to brown, about 5 minutes. Add rice and stir, coating rice in browned butter for another 2 minutes. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every five minutes for about 45 minutes until rice is cooked but still al dente. Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator.
- In a small pot heat half of the cream, add chocolate and stir until melted. Set aside to cool.
- In a bowl whip cream with icing sugar. Set aside in fridge.
- For the almond slivers. Heat almond slivers in a pan until they become golden brown. Lay almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.
- Fold whipping cream into rice pudding mixture and refrigerate for 2 hours. Dish rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.