Chocolate Rice Pudding Parfait W/Gianduja Whipped Cream
Ready In: 25 hrs
Serves: 8
Ingredients
CHOCOLATE RICE PUDDING
- 3 cups whole milk
- 2 1⁄2 tablespoons sugar
- 1 pinch salt
- 1⁄3 cup raw arborio rice
- 5 ounces good-quality bittersweet chocolate, finely chopped (I like Valrhona guanaja)
- 4 tablespoons unsalted butter, cut into small pieces
- 1⁄2 cup golden raisin, simmered in bourbon until plump and then drained (optional)
- Bourbon, as needed (optional)
CREAM CHEESE MOUSSE
- 1 1⁄3 cups heavy cream
- 1⁄3 cup sugar
- 4 tablespoons cold water
- 3 large egg yolks
- 1 1⁄2 teaspoons gelatin powder
- 8 ounces cream cheese (I used Philadelphia)
- 3 tablespoons confectioners' sugar
CARAMELIZED RICE KRISPIES
- 4 tablespoons superfine sugar
- 2 tablespoons water
- 2 cups Rice Krispies
GIANDUJA WHIPPED CREAM
- 8 ounces heavy cream
- 3 ounces gianduja chocolate, chopped (or good-quality bittersweet chocolate)
Directions
- MAKE THE RICE PUDDING:
- In a saucepan, combine the milk, sugar, salt, and rice.
- Bring to a boil over medium-high heat.
- Cook at a vigorous simmer, stirring occasionally, until the rice is tender but not breaking apart and the pudding is still a little soupy but thicker than cream, about 15 minute
- Stir in the chopped chocolate and butter until well combined; the mixture will thicken.
- Mix in the raisins, if using.
- Divide among the eight glasses you're using and chill until needed.
- MAKE THE CREAM CHEESE MOUSSE:
- In a bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate.
- In a small saucepan, combine the sugar and 2 Tablespoons of the cold water and boil to 248ºF.
- Meanwhile, in a small bowl beat the egg yolks with an electric mixer(a hand-held one works best)until blended.
- When the syrup reaches 248ºF, tuen the mixer on high speed and pour the sugar syrup onto the mixing yolks, avoiding the beaters and the sides of the bowl.
- Beat on medium speed until the mixture cools and becomes pale and ribbony, about 4 min; set aside.
- In a small bowl, sprinkle the gealtin over the remaining 2 Tbs cold water and let it soften and swell, about 2 minute.
- Meanwhile, warm the cream cheese until soft in a bowl set over a pan of simmering water, being VERY careful not to overheat it.
- Whisk until it's smooth.
- Add the confectioners' sugar over the softened gealtin, whisking until smooth and completely blended.
- Remove the bowl from the heat and let the micture cool to room temperasture, 10 to 15 min; it will thicken slightly.
- Fold the reserved sugar-egg-yolk mixture into the cream cheese mixture.
- Then gently fold in the whipped cream.
- Spoon equal amounts of the mousse over the pudding in the glasses.
- Chill until needed, at least 30 minute.
- MAKE THE RICE KRISPIES:
- In a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat; boil for 1 minute
- Sprinkle the Rice Krispies over the syrup, stirring gently to coat (the mixture will clump).
- Keep stirring gently over medium high (the rice will separate) until the rice is golden brown (the pan may smoke a bit), 4 to 5 minute
- Remove from the heat and immediately dump the caramelized Rice Krispies onto a baking sheet to cool.
- When ready to use, break up clumps with your hands.
- MAKE THE GIANDUJA WHIPPED CREAM:
- In a saucepan, bring the cream to a boil.
- Add the chopped chocolate and whisk vigorously until melted.
- Transfer to a stainless bowl.
- Refrigerate, covered, until the cream is well chilled, about 3 hours.
- Whisk the cream until it forms soft peaks.
- Chill until needed.
- ASSEMBLE THE PARFAIT:
- Remove the glasses with the pudding and mousse from the refrigerator.
- Sprinkle on a generous layer of caramelized Rice Krispies and then a spoonful of the gianduja whipped cream.
- Finish with another sprinkling of Rice Krispies.
- Serve right away and ENJOY!
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