Chocolate Rice Pudding Parfait W/gianduja Whipped Cream

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• Servings: 8
• 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)
• 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
• 4 tablespoons superfine sugar
• 2 tablespoons water
• 2 cups rice krispies
• 8 ounces heavy cream
• 3 ounces gianduja chocolate, chopped (or good-quality bittersweet chocolate)

Recipe

• 1 make the rice pudding:.
• 2 in a saucepan, combine the milk, sugar, salt, and rice.
• 3 bring to a boil over medium-high heat.
• 4 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
• 5 stir in the chopped chocolate and butter until well combined; the mixture will thicken.
• 6 mix in the raisins, if using.
• 7 divide among the eight glasses you're using and chill until needed.
• 8 make the cream cheese mousse:.
• 9 in a bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate.
• 10 in a small saucepan, combine the sugar and 2 tablespoons of the cold water and boil to 248ºf.
• 11 meanwhile, in a small bowl beat the egg yolks with an electric mixer(a hand-held one works best)until blended.
• 12 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.
• 13 beat on medium speed until the mixture cools and becomes pale and ribbony, about 4 min; set aside.
• 14 in a small bowl, sprinkle the gealtin over the remaining 2 tbs cold water and let it soften and swell, about 2 minute.
• 15 meanwhile, warm the cream cheese until soft in a bowl set over a pan of simmering water, being very careful not to overheat it.
• 16 whisk until it's smooth.
• 17 add the confectioners' sugar over the softened gealtin, whisking until smooth and completely blended.
• 18 remove the bowl from the heat and let the micture cool to room temperasture, 10 to 15 min; it will thicken slightly.
• 19 fold the reserved sugar-egg-yolk mixture into the cream cheese mixture.
• 20 then gently fold in the whipped cream.
• 21 spoon equal amounts of the mousse over the pudding in the glasses.
• 22 chill until needed, at least 30 minute.
• 23 make the rice krispies:.
• 24 in a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat; boil for 1 minute
• 25 sprinkle the rice krispies over the syrup, stirring gently to coat (the mixture will clump).
• 26 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
• 27 remove from the heat and immediately dump the caramelized rice krispies onto a baking sheet to cool.
• 28 when ready to use, break up clumps with your hands.
• 29 make the gianduja whipped cream:.
• 30 in a saucepan, bring the cream to a boil.
• 31 add the chopped chocolate and whisk vigorously until melted.
• 32 transfer to a stainless bowl.
• 33 refrigerate, covered, until the cream is well chilled, about 3 hours.
• 34 whisk the cream until it forms soft peaks.
• 35 chill until needed.
• 36 assemble the parfait:
• 37 remove the glasses with the pudding and mousse from the refrigerator.
• 38 sprinkle on a generous layer of caramelized rice krispies and then a spoonful of the gianduja whipped cream.
• 39 finish with another sprinkling of rice krispies.
• 40 serve right away and enjoy!