rice pudding with spice cake and hazelnut cream riso al latte e pan di spezie con vellutata alle nocciole

By stancec44

Ingredients

• SPICE CAKE AND TOASTED NUTS
• 1/3 cup hazelnuts
• 7 tablespoons unsalted butter at room temperature plus more for greasing pan
• 1 cup unbleached all-purpose flour
• 1 tablespoon unsweetened cocoa powder plus more for dusting
• 1 vanilla bean, seeds scraped
• 1/2 teaspoon cinnamon
• Pinch ground cloves
• Fine sea salt
• Freshly ground black pepper
• 1/4 cup confectioners sugar
• 1 tablespoon honey
• 2 large egg yolks
• 2 large eggs
• RICE PUDDING
• 1/2 cup plus 1 tablespoon Originario rice
• Fine sea salt
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup heavy cream
• HAZELNUT CREAM
• 1 1/4 cups whole milk
• 1 teaspoon granulated sugar
• 3 large egg yolks
• 1 teaspoon corn starch

Details

Servings 6

Preparation

Step 1

FOR SPICE CAKE AND TOASTED NUTS: Heat oven to 350° with rack in middle.

Spread nuts on a rimmed baking sheet and toast in the oven until lightly golden and skins are blistered, about 12 minutes.

Remove nuts from oven and wrap in a kitchen towel; let steam 1 minute, then rub nuts in towel to remove loose skins (it’s fine if not all skins come off). Let nuts cool completely, then finely chop and set aside.

Butter a 9- x 5-inch loaf pan.

In a medium bowl, whisk together flour, cocoa, half of the vanilla seeds, cinnamon, cloves, and pinch salt and pepper.

In a large bowl whisk together butter and confectioners sugar. Add honey. Whisk in egg yolks and eggs, one at a time. In two batches, whisk flour mixture into butter mixture to form a thick batter. Using a spatula, transfer batter to prepared pan; smooth with spatula. Bake cake, rotating once halfway through, until a cake tester inserted in center comes out clean, about 35 minutes. Cool in pan on wire rack, 10 minutes, then run a knife around edges and unmold.

FOR RICE PUDDING: In a large saucepan combine 4 cups water, rice and pinch salt; bring to a boil, reduce to a gentle simmer and cook, stirring occasionally, until rice is tender, about 15 minutes. Drain rice and return to pot. Add milk and sugar; bring to a boil, reduce to a gentle simmer and cook, stirring frequently, until pudding is creamy, about 20 minutes. Transfer to a large bowl and cool 15 minutes, then stir in cream.

FOR HAZELNUT CREAM: In a medium saucepan combine milk, half of the toasted hazelnuts, remaining half of the vanilla seeds and sugar. Bring just to a boil, then transfer to a blender and purée until smooth. In same saucepan, whisk together egg yolks and corn starch, then whisk in milk mixture; warm over medium heat until sauce begins to thicken, 4 to 5 minutes. Divide among 6 shallow serving bowls.

Cut 12 (1/4-inch-thick) slices from cake. Arrange 2 slices in each bowl. Top with rice pudding, dust with cocoa and sprinkle with remaining nuts.