Antony Scholtmeyer
Pineapple and Thai basil risotto with curry roasted pears and cardomon ice cream
Ingredients
300gm Italian rissoto rice
50gm candied ginger
50gm whole butter
1lt pineapple juice
100gm diced pineapple
100gm castor sugar
Method
Melt the butter in thick based sauce pan and add the rice.
When the rice is hot add the ginger and 300ml of the pineapple juice.
Slowly cook the rice stirring all the time until the rice has absorbed the juice.
Repeat the procedure anther 2 times. Make sure that you reserve 100ml of pineapple juice.
The rice should have a nutty texture with out it been too hard or to gluey. Sweeten with the castor sugar.
Cardomon ice cream
Ingredients
400ml cream
5 egg yolks
10 cardomon pods crushed
75gm sugar
Method
Bring the cream and the cardomon pods to the boil in a heavy based sauce pan.
Whisk the egg yolks and castor sugar together until they are light and creamy.
Slowly pour the hot cream over the egg yolks and sugar whisking all the time.
Cook very slowly, stirring with a wooden spoon over a low flame for 2 mins and strain through a sieve into a bowl over ice.
Churn in a ice cream machine according to the manufactures instructions.
Curry roasted pears
Ingredients
3 red sensation pears
50gms icing sugar
20gms butter
1 teaspoon curry powder
Method
Peel the pears and cut in half.
Cut each half into 3 wedges and cut the core out of the wedges.
Heat a large frying pan to a very hot temperature and dust with the icing sugar.
When the sugar has caramelized add the pears and then the butter to the pan.
Then add the curry powder and saut for 3 mins.
Remove from the pan and keep warm.
To assemble
Heat the risotto with the 100ml of pineapple juice and Thai basil.
Spoon into 6 bowls or in the middle of 6 large plates.
Arrange 3 pear wedges each ontop of the risotto so that they will cradle the ice cream.
Scoop 6 balls of ice cream and place 1 scoop per-plate ontop of the pears.
Serve.