Amarena Arancini

Name: Amarena Arancini
Ingredients: 50 g Granulated sugar; 10 Amarena cherries; 1 Debic crème brûlée; 750 ml Whole milk; 150 g Risotto rice; 100 ml Debic Culinaire Original 20%; 1 Vanilla pod; 1 Butter; Salt; 300 g Brioche breadcrumbs; 100 g Egg white; 30 Amarena cherries; 300 ml Debic Parfait; 50 units.centiliter Amarena syrup; 30 g Pistachio (ground)

Crispy arancini of risotto rice and vanilla, filled with amarena crème brûlée and amarena cherry, served with pistachio and an amarena parfait.

Recipe for 10 people.

With the approaching cold, we are focusing on warm desserts this autumn season. It is precisely the contrasts in desserts that make the end of the dinner exciting. Contrast in structures and textures, but also in temperatures. Debic's products are particularly suitable for serving warm. For example, tiramisu, cheesecake, and crème brûlée. This season it's time for warm tiramisu, bread pudding crème brûlée, crème brûlée sabayon, speculaas cheesecake, and amarena arancini.

Ingredients

10Amarena cherries

1Debic crème brûlée

50gGranulated sugar

750mlWhole milk

150gRisotto rice

100mlDebic Culinaire Original 20%

1Vanilla pod

1Butter

Salt

300gBrioche breadcrumbs

100gEgg white

300mlDebic Parfait

50units.centiliterAmarena syrup

30Amarena cherries

30gPistachio (ground)

Preparation

Place the amarena cherries in silicone sphere molds and heat the crème brûlée to 70°C. Place the top of the mold on and fill the molds with the crème brûlée. Let set and place in the freezer.
Heat the milk with the vanilla pod in a pan and keep warm.
Melt the butter in another pan and add the risotto rice. Stir until the grains become translucent. Gradually add the warm milk, as with savory risotto, and keep stirring. After about 20-25 minutes, the rice will be cooked and creamy. Add the sugar, cream, and a pinch of salt. Let simmer gently for another 5 minutes and cool.
Use an ice cream scoop to make a ball of risotto rice and press the cherry and crème brûlée interior into it. Shape into a ball and cool.
Then coat with breadcrumbs, egg white, and breadcrumbs (do this twice).
Whip the parfait until airy and add the amarena syrup.
Portion into the molds and freeze.
Place the parfait on the plates and let come to temperature for a few minutes.
Fry the arancini and arrange on the plates. Finish with amarena cherries and ground pistachio.