This treatment of an ever-popular homey favourite turns it into an upscale treat.
- Portion size 8 servings
- Credits : Canadian Living Holiday Best: Fall 2005
Ingredients
Cranberry Compote:
Method
Cranberry Compote: In saucepan, bring cranberries, cranberry cocktail and lemon rind and juice to boil. Reduce heat to medium-low; cook, stirring occasionally, until tender and puffed, about 4 minutes. Let cool; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 2 days.)In heavy saucepan, bring milk, rice, sugar, vanilla and salt to boil over medium heat. Cover and simmer over medium-low heat, stirring often, until tender and most of the liquid is absorbed, about 30 minutes.
In bowl, whisk egg yolks with cream; whisking constantly, whisk in 1/2 cup (125 mL) of the rice mixture. Stir back into saucepan along with lemon rind and juice; cook, stirring, for 2 minutes. Remove from heat. Stir in chocolate until melted.
Spoon 3/4 cup (175 mL) into each dessert dish. Top each with about 1 tbsp (15 mL) compote. Serve warm.
Nutritional facts Per serving: about
- Sodium 181 mg
- Protein 10 g
- Calories 537.0
- Total fat 22 g
- Cholesterol 122 mg
- Saturated fat 13 g
- Total carbohydrate 78 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 24.0
- Vitamin A 12.0
- Vitamin C 13.0
