Caramelized Rice Cream with Red Wine Pears

For serving dishes a capacity of about 100 ml.

Make pears the day before!

For the red wine pears, peel the pears and remove the core from the bottom with a baller. Caramelize the powdered sugar in a pot and extinguish with the two wines. Add the currant juice and sugar. Add the sliced vanilla pod, the cinnamon bark, the ginger and the orange peel and let the liquid boil. Steep the pears in the wine for about ten minutes, depending on their degree of ripeness, just below the boiling point; they should not become too soft. Remove the fruit from the spice broth. Mix the cornstarch with a little cold water until smooth. Boil the red wine stock, fold in the maizena (cornstarch) and make about two minutes. Pour through a sieve, stir through with the cassis and place the pears in the broth one more time. Cover directly with a sheet of parchment paper and infuse for at least twelve hours.

For the rice cream, preheat the oven to 180 degrees.

Mix half of the sugar with the cinnamon. Bring the milk to the boil with the salt, vanilla pulp and cinnamon sugar. Briefly rinse the rice pudding in a sieve and drain. Stir into the milk, add the orange and lemon zest and leave the long-grain rice to swell for twenty minutes with the lid on the heated stove.

Soak the gelatine in cold water, squeeze well and let it melt in the hot long grain rice.

Beat the egg whites with the remaining sugar until creamy.

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