4.5 oz. white rice, washed 3 times
1 quart milk
1 whole vanilla bean
3 oz. sugar
4 egg yolks
3 oz. sugar
1 oz. lilikoi puree
4 oz. champagne
4 oz. heavy cream, lightly whipped to soft peak
Garnish (per plate)
1 oz. fresh pineapple, peeled, cored, cut into three eights inch dice (3/8 inch)
1 teaspoon sugar
1 mint sprig and fresh berry for garnish
1 teaspoon lilikoi/mango puree
1 chocolate ring (optional)
Boil the milk, sugar, and vanilla in a thick bottomed pot. Add washed rice. Cook with a cartouche and a lid, cook in oven for 45 minutes at 300 degrees F. Chill overnight.
Beat the yolks and sugar in a mixer on high speed for a few seconds, then slowly add the boiling hot champagne and puree and beat until it has tripled in volume. Transfer mixture to a bowl and beat over a hot water bath until it has the texture of lightly whipped cream. Return mixture to the electric mixer and beat until the mixture has cooled, fold in the lightly beaten cream.
Plating and garnish
Saute the pineapple with a little sugar until it is golden brown. Spoon some ice rice in a chocolate ring on a 6” plate and place the pineapple on top. Spoon the sabayon around the ring. Dot the sabayon with lilikoi/mango puree and swirl with a toothpick. Garnish the pineapple with a berry and mint sprig. Serve while the pineapple is still warm.