Arroz Con Leche
Ingredients
Yields: 8 portions
Quantity Ingredient
1/2 Cup Rice, short grain
2 Cup Water
1 Ea Lemon peel, long strip
1 Ea Cinnamon, stick
1 Pinch Salt, kosher
2 Cup Milk, whole
1/2 Ea Sweetened condensed milk (14oz can)
1 Tsp Vanilla extract
Any Cinnamon, ground, for garnish
Cooking Instructions
Add the rice, water, lemon peel, cinnamon stick, and salt to a large sauce pan. Cook the rice over medium heat while stirring frequently for 20 minutes until soft and water is absorbed.
Remove pot from the heat and stir in the condensed milk, whole milk and vanilla. Place the pot back on the stove on medium-low heat; stirring 30 min or until the proper consistency is achieved. Pour rice pudding into small bowls and garnish with ground cinnamon to taste and refrigerate until fully chilled.
Parmesan Pound Cake
Ingredients
Parmesan Pound Cake
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Flour 330 g
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Baking powder 16 g
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Salt 6 g
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Parmesan100 g
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Butter 135 g
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Sugar 143 g
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Egg 6 ea
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Mascarpone 200 g
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Sour cream 190 g
Basil Sugar
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Basil 5 g
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Sugar, granulated 30 g
Whipped Cocoa Mascarpone
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Mascarpone 200 g
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Powder sugar 2 g
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Cocoa 5 g
Garnish
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Reduced port wine
Baking Instructions
Makes: ½ sheet tray
Whip your butter, sugar, mascarpone, and sour cream with a paddle attachment. Next, add one egg at a time till incorporated, whisk flour, baking Powder, parmesan, and salt until incorporated then in 3 increments add to your wet batter. For the last increment of flour, simply fold with a rubber spatula to prevent over mixing the batter.
Bake at 325 high fan till golden or toothpick comes out clean.
For the Basil Sugar combine all ingredients into a coffee grinder and blend.
With your Paddle Attachment, Whip the Mascarpone and add the Cocoa Powder, place the mixture into a Pastry Bag .
Once your cake has cooled, cut into squares or cut rounds with a cookie cutter and simply garnish