YIELD: 6 portions
|2½ cups||divided fresh blueberries|
|¾ cup||divided sugar|
|2 Tbsps.||lemon juice|
|1 Tbsp.||crème de cassis|
|⅓ cup||Basmati rice|
|½ tsp.||vanilla extract|
|1 (8½ inches)||round rice paper spring roll wrapper|
|½ cup||heavy cream|
In a blender, puree 2 cups of the blueberries, sugar, lemon juice and crème de cassis. Transfer puree to an ice cream maker; freeze according to directions. Pack sorbet into a freezer container until ready to use.
In a large saucepan, bring milk to a boil. Add rice; reduce heat and simmer for 10 minutes.
Add ½ cup sugar to the rice mixture; cook, stirring frequently, until the pudding is a thin consistency, 20 to 30 minutes.
Remove from heat; stir in the vanilla.
Divide rice pudding, about a ½ cup each, to 6 serving dishes. Cool to room temperature; chill until ready to serve.
Preheat oven to 300°F.
With scissors, cut six 2½ inch rounds from spring roll wrapper.
Lightly brush rounds with honey; place on parchment-lined baking sheet.
Bake for 10 minutes; cool to room temperature.
In a medium bowl, whip cream with ½ teaspoon sugar until soft peaks form.
To serve, spoon cream onto rice pudding.
Place a ¼ cup oval ice cream scoop of sorbet on each rice pudding.
Sprinkle with remaining ½ cup blueberries; garnish with a crisp rice paper round.
Recipe: U.S. Highbush Blueberry Council/Chef Enoch Roshan, Morgan Stanley EDR (Restaurant Associates)