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1 Risagolo (fancy rice pudding) with cherry sauce

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Risagolo (fancy rice pudding) with cherry sauce

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Ingredients

8 portion(s)

Risolo

  • 1 portion BCB rice pudding
  • 2 sheets gelatine squares
  • 2 level tablespoons Boiling water

Cherry sauce

  • 60 grams raw sugar
  • 60 grams water
  • 25 grams orange juice
  • 10 grams orange zest
  • 5 grams lemon juice
  • 30 grams cornflour
  • 250 grams Pitted Fresh Cherries

liquorice shards

  • 150 grams raw sugar
  • 10 grams hard plain black licorice
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  • 6
    1h 30min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Risolo

  1. If you have the BCB chip follow the steps to make the rice pudding.

  2. When it has finished allow to cool in the bowl while you soak the gelatine sheets in the boiling water.

  3. Once cooled below 60 degrees turn to speed 6 for 40 seconds 

  4. Put gelatine sheet and water mixture into mixture and turn to speed 6 for 20 seconds

  5. Set aside in piping bag

    6. Cherry Sauce

  6. If possible put orange zest in the freezer for as long as possible.

  7. Mill orange zest 20 seconds speed 10

  8. Add cherries and turbo twice for 0,5 secs

  9. Add all other ingredients 

  10. Cook at 100 degrees speed 2 for 3 minutes 

  11. Take off MC and cook for 7 mins speed 2 at 80 degrees

  12. Describe the preparation steps of your recipe

    13. Liquorice shards

  13. Prepare two flat baking trays with baking paper and preheat oven as hot as it will go

  14. Mill sugar and liquorice on speed 10 for 30 seconds

  15. Using a seive shake the icing sugar mix evely over the baking paper in about a 1mm-2mm layer

  16. Put into oven one tray at a time and watch till it turns clear/liquid form -doesnt take long so make sure you watch it

  17. Allow to cool and once cool break apart into shards with hands

    18. Putting it all together

  18. Pipe risolo into bowl

  19. Pipe sauce on top 

  20. Add the shard so it's sticking up on an angle

10

Accessories you need

  • Spatula TM5/TM6
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11

Tip

This is a recipe I have adapted from a dessert cooked at the Press Club - its fiddly but a really special dessert perfect for summer. Sorry pic is sideways but computer was not being very agreeable. The pic has sliced cherries and cherry sorbet on top. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Hi Sharyn... what does step

    Submitted by NatSims on 9. February 2016 - 15:27.

    Hi Sharyn... what does step twelve mean..Describe the preparation steps of your recipe.. Would love to make this as I tried it at the meeting last night and was delicious. 

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