Caramelised Risotto Pudding
Serves : 6
7/8 cups (210g) plus 1 tablespoon granulated sugar
1/2 tablespoon grated orange zest
1/2 cup (120g) raisins soaked in 1/8 cup (30g) Cointreau until soft
3 cups (720ml) whole milk
1/2 cup (120g) Arborio rice
2 egg yolks
2 egg whites
1 1/2 cups (320ml) whipped cream
1- Heat oven to 150°C (300°F).
2- Heat 1 cup (250g) sugar in skillet over medium heat to golden; pour into 23cm (9 inches) baking dish; reserve.
3- Combine &frac38 cup (90g) sugar with orange zest; stir in milk.
4- Combine milk and rice in saucepan over medium heat; bring to the boil; simmer and stir until rice is tender; leave to cool.
5- Stir in yolks; reserve.
6- Beat whites until stiff, while gradually adding 1 tablespoon sugar.
7- Fold whites into rice; fold in raisins and Cointreau.
8- Pour into the small caramel-lined baking dishes set in larger baking dish filled with 1.25cm (0.5 inch) water; bake in oven until lightly browned- about 35 minutes; serve with whipped cream.