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Date Posted: Friday, September 28 2012, 8:13:34pm
Author: Chef Percontatio
Subject: Caramelized Risotto Pudding

7/8 cups (210g) plus 1 tablespoon granulated sugar
1/2 tablespoon grated orange zest
1/4 tablespoon grated lemon zest
1/2 cup (120g) raisins soaked in 1/8 cup (30g) White Creme De Cacao 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
Heat oven to 150°C (300°F).

Heat 1 cup (250g) sugar in skillet over medium heat to golden; pour into 23cm (9 inches) baking dish; reserve.

Combine cup (45g) sugar with orange zest; stir in milk.

Combine cup (45g) sugar with lemon zest; stir in milk.

Combine milk and rice in saucepan over medium heat; bring to the boil; simmer and stir until rice is tender; leave to cool.

Stir in yolks; reserve.

Beat whites until stiff, while gradually adding 1 tablespoon sugar.

Fold whites into rice; fold in raisins and Cointreau.

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.

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