Cointreau and Orange Risotto Brulee (topped with Macerated Oranges)
Cointreau and Orange Risotto Brulée recipe, an Italian-French fusion recipe of sweet risotto. This delightful dessert is finished off with oranges macerated in Cointreau. (Total time does not reflect chilling time).
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 750 ml milk
- 125 ml double cream/thick cream
- 150 g arborio rice
- 60 g white sugar
- finely chopped zest of 2 large oranges
- 2 tbsp Cointreau
- 1 tbsp orange flower water (optional)
- 4 heaped tsp of white sugar
- 2 easy peel oranges (like satsuma or tangerine)
- juice of 1 large orange
- 1 tbsp white sugar
- 2 tbsp Cointreau
Instructions
- 1
Peel the oranges, divide them into segments and place in a bowl.
- 2
Add the orange juice, sugar and Cointreau and stir thoroughly.
- 3
Cover and keep in the fridge for up to 2 days. Stir 2-3 times in that time to ensure that the orange segments are throughly soaked with all the flavours.
- 4
Place the milk, cream, rice, sugar and half the orange zest in a medium saucepan on medium heat and bring to a boil. Don't rinse the rice before hand. And keep an eye on the mix, as milk will suddenly boil over.
- 5
Once it reaches boiling point, lower the heat, and give it a stir. Leave it simmering, uncovered, for 30 minutes, stirring 2-3 times more during the cooking time.
- 6
At the end of the 30 minutes, the rice will be done, and the risotto will be thick like rice pudding. If you want it thicker, cook it for another 5 minutes or so. Just remember that it will thicken when cold.
- 7
Take it off the heat and stir in the rest of the orange zest, the Cointreau and orange flower water, if using.
- 8
Dish out into little ramekin dishes, tea cups or any dessert glasses. Cool at room temperature for 1 hour, then cover with cling film and chill in the fridge for at least 4 hours. Can be made up to 2 days ahead.
- 9
Sprinkle 1 tsp of sugar on each risotto.
- 10
Using a kitchen torch on medium, caramelise the sugar topping until a deep golden brown to dark brown. Be careful not to burn it. If you don't have a kitchen torch, place the dishes under a medium-high grill for 2-3 minutes.
- 11
Top the the Cointreau and Orange Risotto with the macerated orange segments and drizzle the Cointreau and orange syrup all over.