Peach Leaf Rice Pudding with Cream Cheese Pie-Crunch

• 份量: 6

食材

Lemon Curd (makes about 2 cups)

Zest of 2 lemons, finely grated on a Microplane, plus ¾ cup lemon juice

1/2 cup plus 1 Tbsp granulated sugar

3 large eggs plus 4 large egg yolks

7 Tbsp unsalted butter, cut into pieces, at room temperature

¼ tsp kosher salt

Flaky Cream Cheese Pie-Crunch (makes about 12 shards)

Dough:

85 grams or 6 Tbsp unsalted butter

105 grams or ¾ cup all-purpose flour

30 grams or 1/3 cup cake flour

3 Tbsp fine semolina flour

⅛ tsp kosher salt

⅛ tsp baking powder

50 grams or ¼ cup cream cheese, chilled, cut into about 4 chunks

1 Tbsp sour cream

1 Tbsp ice-cold water

1½ tsp apple cider vinegar

The Rest:

2 Tbsp dark muscovado sugar

2 Tbsp turbinado sugar

¼ tsp ground cinnamon

⅛ tsp kosher salt

1 egg, lightly beaten

1 Tbsp water

Peach Leaf Anglaise

2 cups heavy cream

1 cup whole milk

1 cup peach leaves, torn into several pieces

½ cup granulated sugar, plus 2 Tbsp

1 large egg plus 5 large egg yolks, at room temperature

Rice Pudding

½ cup jasmine rice

1 cup whole milk

2 Tbsp granulated sugar

½ tsp kosher salt

1 cup peach leaf anglaise (see page 359)

Finishing Touches

½ cup peach leaf anglaise (see page 359)

¼ cup Lemon Curd (page 287)

1 recipe Flaky Cream Cheese Pie-Crunch (page 300)

2 large nectarines, pitted and cut into bite-size pieces

½ cup raw hazelnuts, coarsely chopped

步驟

Make the lemon curd:

1. Pour about 2 inches of water into a medium saucepan and bring to a bare simmer. Combine the lemon zest, lemon juice, sugar, eggs, and egg yolks in a heatproof mixing bowl that is large enough to sit on top of the pan without touching the water. Whisk until fairly smooth.

2. Set the bowl over the pan and cook, stirring occasionally at first and then stirring and scraping the sides frequently, until the mixture thickens and registers 165° to 170°F on an instant-read thermometer, about 8 minutes. Turn off the heat and continue stirring and scraping the sides until the mixture has the texture of a loose pudding, 3 to 4 minutes more. Take the bowl off the saucepan and let the mixture cool, stirring occasionally, until it registers 125°F.

3. Pour the mixture into a countertop blender (or, if you're using an immersion blender, leave in the bowl). Blend in the butter a third at a time, fully incorporating each portion before adding the next. Add the salt and blend well.

4. Strain through a fine-mesh sieve into a wide bowl, stirring and pressing with a flexible heatproof spatula. Press plastic wrap to the surface to prevent a skin from forming and then refrigerate until chilled, about 1 hour.

5. Transfer to an airtight container, press plastic wrap to the surface again, cover, and store in the fridge for up to 4 days.

Make the flaky cream cheese pie-crunch:

Make the dough:

1. Cut the butter into ½-inch chunks, cover, and freeze for 30 minutes.

2. Combine the all-purpose flour, cake flour, semolina flour, salt, and baking powder in a mixing bowl and stir well. Transfer to a resealable bag and freeze for 30 minutes.

3. Transfer the flour mixture to a food processor. Add the cream cheese and pulse several times. Add the butter and pulse until the mixture has no clumps larger than large peas. Add the sour cream, ice-cold water, and vinegar and pulse until the butter clumps are no larger than the size of small peas.

4. Transfer the mixture to a lightly floured work surface and knead until it becomes a rough ball of dough. Cut the dough into half, pat each piece to form a rough rectangle. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Finish the pie-crunch:

1. Preheat the oven to 350°F. Line two 9 by 13-inch baking sheets with parchment paper.

2. In a small bowl, stir together the muscovado sugar, turbinado sugar, cinnamon, and salt.

3. In another small bowl, combine the egg and water and beat lightly to combine.

4. On a lightly floured work surface, roll each piece of dough into an approximately 7 by 10½-inch rectangle about ⅛ inch thick. Transfer to the prepared baking sheets.

5. Poke both dough rectangles with a fork, every inch or so, then brush them with the egg mixture and evenly sprinkle with the cinnamon-sugar.

6. Bake until when you carefully lift an edge to check the bottom of the crust, it's golden brown at the edges, about 20 minutes, switching the positions of the baking sheets and rotating them halfway through. Remove from the oven and let cool to room temperature. Break each crust into six large shards.

7. Transfer to an airtight container and store at room temperature for up to 2 days.

Make the peach leaf anglaise:

1. Combine the cream, milk, peach leaves, and ½ cup sugar in a medium saucepan. Set over medium-high heat, stirring occasionally, until the mixture steams, about 8 minutes. Turn off the heat and let steep, tasting every 5 minutes, until the mixture has taken on a subtle floral, amaretto-like flavor from the peach leaves but before it tastes bitter, about 15 minutes. Strain through a medium-mesh sieve, discarding the leaves, and return the cream mixture to the saucepan.

2. Combine the egg, egg yolks, and remaining 2 Tbsp sugar in a medium mixing bowl and whisk to combine. (Wrap a damp towel around the base of the bowl to keep it steady.)

3. Bring the cream mixture to a gentle simmer over medium heat and then, in a thin, steady stream, pour about ½ cup into the egg, whisking constantly: Pour the egg mixture into the saucepan, set over medium heat, and cook, stirring frequently, until the anglaise thickens enough to coat the back of a spoon and registers 180°F on an instant-read thermometer, about 5 minutes.

4. Prepare an ice bath in a large mixing bowl.

5. Strain the mixture through a fine-mesh sieve into a medium mixing bowl. Set the bowl in the ice bath and stir occasionally until the anglaise has fully cooled. Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months.

Make the rice pudding:

1. Preheat the oven to 350°F.

2. Put the rice in a small mixing bowl, cover with water, stir well, then empty the water. Repeat until the water looks clear after stirring. Drain well.

3. Transfer the rice to a small ovenproof saucepan and add enough water to cover by about 1 inch. Set over medium-high heat, let come to a simmer, stir once, and then immediately drain the rice.

4. Return the rice to the saucepan. Add ¾ cup water, the milk, sugar, and salt and stir to combine. Set over medium-high heat and let come to a boil. Immediately turn off the heat, cover tightly with aluminum foil, and transfer to the oven. Bake until the rice is tender but not mushy and there's just a little liquid remaining at the bottom, 15 to 18 minutes.

5. Meanwhile, prepare an ice bath in a large mixing bowl.

6. When the rice is done, transfer it to a medium mixing bowl. Set the howl in the ice bath and stir continuously until the rice has cooled. Stir in the 1 cup anglaise, cover, and refrigerate for at least 1 hour or up to 3 days.

Finishing touches:

1. Combine the ½ cup anglaise and lemon curd in a small mixing bowl and stir well.

2. Divide the rice pudding among serving bowls. Top each with the lemon curd mixture and two shards of the pie-crunch. Scatter with the nectarines and hazelnuts. Serve right away.

筆記

This is a borrowed dessert. The dough for shards of flaky pie-crunch come from Rose Levy Beranbaum's brilliant The Pie and Pastry Bible. The technique for the rice pudding comes from Kate Zuckerman's The Sweet Life, where I learned that anglaise could stand in for rice starch as a thickener and give the modest pudding a luxurious texture. The flavor inspiration comes from Alice Waters' Chez Panisse Café Cookbook, where I found a crème brûlée infused with peach leaves and the excitement to experiment with the floral flavor and amaretto-like quality they bring. And the garnish comes straight from Mother Nature's cookbook via the folks at Oregon's Trufflebert Farm, where they grow perfect hazelnuts so delicious that they sell out every year.

On a practical note, you don't need to have a peach tree to access the leaves. Most friendly farmers would gladly bring you a few branches if you ask nicely. Feel free to swap in other leafy green herbs like lemon verbena and rose geranium.