FOR THE CHOCOLATE RICE PUDDING:
3 cups whole milk
2-1/2 tbsp. sugar
1/3 cup raw arborio rice
5 oz. good-quality bittersweet chocolate (I like Valrhona guanaja), finely chopped
4 tbsp. unsalted butter, cut into small pieces
1/2 cup golden raisins, simmered in water until plump and then drained (optional)
1 Recipe Cream Cheese Mousse (see recipe below)
FOR THE CARMELIZED RICE KRISPIES:
4 tbsp. superfine sugar
2 tbsp. water
2 cups Rice Krispies
FOR THE GIANDUJA WHIPPED CREAM:
8 oz. heavy cream
3 oz. Gianduja chocolate (or good-quality bittersweet chocolate), chopped
TO MAKE THE 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 min. 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.
Meanwhile, make the cream cheese mousse. Spoon equal amounts of the mousse over the pudding in the glasses. Chill until needed, at least 30 min.
TO MAKE THE CARMELIZED RICE KRISPIES: In a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat. Boil for 1 min. 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 min. 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.
TO 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.
TO 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.
CREAM CHEESE MOUSSE:
This mousse can be made up to two days ahead of serving the parfaits. Have ready your parfait glasses, filled with the pudding, compote, or marmalade.
Makes 4 cups
1-1/3 cups heavy cream
1/3 cup sugar
4 Tbs. cold water
3 large egg yolks
1-1/2 tsp. powdered gelatin
8 oz. cream cheese
3 Tbs. confectioners' sugar
In a bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate.
In a very small saucepan, combine the sugar and 2 Tbs. of the cold water and boil to 248°F (you may need to tip the pan to get an accurate reading). Meanwhile, in a small bowl, beat the egg yolks with an electric mixer (a hand-held works best) until blended. When the syrup reaches 248°F, turn 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 gelatin over the remaining 2 Tbs. cold water and let it soften and swell, about 2 min. Meanwhile, warm the cream cheese until soft in a bowl set over a pan of simmering water, being careful not to overheat it. Whisk until it's smooth. Add the confectioners' sugar and the softened gelatin, whisking until smooth and completely blended. Remove the bowl from the heat and let the mixture cool to room temperature, 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.
Source: Adapted from: Pierre Herme
Date: July 23, 2002