Well, it’s been awhile. Been doing a bunch of commuting to NJ/NYC area that’s taken up a bunch of energy. I’ve finally managed to get the tub and frame to where I’d like them to be and mounted. I still have to complete a real tailgate, plus there are quite a few accessories I’d like to add still to come.

For now, this is what I’ve finished up with:

Still to come is mounting the new firestone NDT’s:

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I almost always have a sweet risotto on my menus. I have always had a love for rice puddings… As I’ve grown I’ve taken to elaborating more and more on the flavor combinations I can explore, and they really are the epitome of my dessert mantra. They have warm, sweetened rice, cold sorbet or ice cream and a nice flavor contrast.

For this late summer menu, I’ve concentrated on a tropical version.

For the Lime Risotto:
113g arborio rice
710ml whole milk
232g cream
75g sugar
1 van bean, scraped
zest of 2 limes
juice of 1 lime
10ml dark rum

Combine the rice, milk , cream. sugar and vanilla seeds in a heavy saucepan and bring to a boil. Reduce the heat and cook, stirring frequently, until the rice is cooked. It’s very important to stir constantly to avoid sticking and burning on the bottom. Cool and add rum, lime zest and lime juice.Cover and refrigerate.

For the sorbet syrup:
375g water
75g atomized glucose
300g sugar
7g sorbet stabilizer

Heat water, glucose and 2/3′s of the sugar together in a heavy saucepan. Mix remaining sugar with stabilizer and whisk into water/sugar mix. Bring to a boil and strain.
Chill and let mature 24 hrs.

For the Coconut Sorbet:
500g coconut puree
160g water
600g sorbet syrup
juice of 1 lime

Blend the puree, water, sorbet syrup and lime juice together. Process in a batch freezer or other ice cream maker.

For the Thai Basil caramel:
56g water
226g sugar

56g water
150g thai basil puree

make a very light caramel with the first water and sugar. Deglaze with the remaining water, and add the thai basil puree to it. Chill.

Small dice tropical fruit will be used for the center garnish. It should be contrasting in both taste and acidity levels… alittle difference in color is nice also. Dicing the fruit and letting them macerate for a day is best. That gives the fruit time to release it’s liquids and fully develop in flavor.

To serve:
Warm the risotto. Place a ring in the center of a bowl, spoon the salsa into the middle and pack it down a bit, this will prevent it from collapsing under the weight of the sorbet. Spoon risotto around the ring. Drizzle a cordon of thai basil caramel around the outside. Remove the ring and place a scoop of sorbet on top.

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