Fritelle di Riso with Nocello-Soaked Raisins and Banana Gelato

  1. Fill a large bowl with ice water, place a smaller bowl inside, and set a fine-mesh strainer in the smaller bowl.
  2. To make the pastry cream, beat the egg yolks and sugar together in the bowl of a standing mixer fitted with a whisk attachment, stopping to scrape down the sides of the bowl once or twice, until the mixture is very thick, pale yellow, and a ribbon forms when the beater is lifted from the bowl, about 2 minutes.
  3. Pour the flour and cornstarch into a sifter and sift them into the bowl with the eggs.
  4. Whisk on low speed just to combine.
  5. Pour the milk into a large saucepan.
  6. Using a small sharp knife, split the vanilla bean lengthwise.
  7. Use the back of the knife to scrape out the pulp and seeds and add the scrapings and the bean to the saucepan with the milk.
  8. Heat the milk over high heat.
  9. When the milk just begins to boil, turn off the heat.
  10. Ladle 1 cup of the milk out of the pot and gradually add it to the bowl with the eggs, whisking constantly to prevent the milk from cooking the eggs.
  11. Remove the vanilla bean from the saucepan.
  12. Gradually pour the egg-milk mixture back into the saucepan with the remaining milk, stirring constantly with a whisk.
  13. Cook the pastry cream over medium heat, stirring constantly with the whisk, until it bubbles in the center and is the thickness of custard, about 3 minutes.
  14. Remove the pastry cream from the heat and pour it through the strainer into the bowl set in the ice.
  15. Place a sheet of plastic wrap directly on top of the pastry cream and press it down to prevent a skin from forming.
  16. Let the pastry cream cool completely in the ice bath.
  17. You can prepare the pastry cream up to five days in advance.
  18. Transfer it to an airtight container and refrigerate until you are ready to use it.
  19. To prepare the rice, combine the milk, rice, sugar, salt, cinnamon stick, and nutmeg in a medium saucepan.
  20. Use a paring knife to split the vanilla bean lengthwise.
  21. Use the back of the knife to scrape out the pulp and seeds, and add the scrapings and the pod to the saucepan with the milk.
  22. Stir to combine the ingredients and bring the milk to a boil over high heat.
  23. Reduce the heat to low, cover the pot with a tight-fitting lid or aluminum foil, and cook the rice at a low simmer, without stirring, until it is cooked through and what liquid remains is thick and creamy, about 40 minutes.
  24. Turn off the heat, uncover the rice, and let it cool to room temperature.
  25. Remove and discard the cinnamon stick and the vanilla bean.
  26. You can prepare the rice up to five days in advance.
  27. Transfer it to an airtight container and refrigerate until you are ready to use it.
  28. To make the raisin sauce, whisk the cornstarch with 1/2 cup of water in a small bowl.
  29. Combine the raisins and Nocello in a small saucepan and bring the Nocello to a simmer over low heat.
  30. (Over higher heat, the alcohol could ignite.)
  31. Simmer the raisins for about 10 minutes, until they are plump.
  32. Turn off the heat and gradually add the cornstarch and water, whisking constantly.
  33. Increase the heat to medium and cook the sauce until it thickens, 2 to 3 minutes.
  34. Set aside to cool slightly before serving.
  35. Serve warm.
  36. You can prepare the sauce up to three days in advance.
  37. Set it aside to cool to room temperature, transfer to an airtight container, and refrigerate until you are ready to serve it.
  38. Before serving, warm the sauce in a small saucepan, stirring occasionally and adding a few tablespoons of Nocello or water, if necessary, to loosen the sauce.
  39. When you are ready to assemble the fritelle, stir the sweet rice and the pastry cream together in a medium bowl.
  40. Cover and refrigerate while you sheet the dough.
  41. Dust a clean, flat work surface with flour and line two baking sheets with parchment paper.
  42. Whisk the egg whites together in a small bowl and have a pastry brush handy.
  43. Place one sheet of the prepared, sheeted cannoli dough on the floured work surface.
  44. Use a 3-inch square fluted cookie cutter to cut squares as close as you can to one another, and making sure to press down firmly to cut all the way through the dough.
  45. When you have cut all the squares from one sheet of dough, carefully pull each square away, discarding the scraps, and place the squares in a single layer on one of the prepared baking sheets.
  46. Repeat, cutting the remaining dough in the same way; cut a total of 24 squares for 8 servings.
  47. Dust the work surface again with flour and place two or three of the squares on the floured surface.
  48. (You need to assemble these a few at a time, not assembly-line fashion, otherwise your work area will get too messy.)
  49. Brush the edges of each square with the egg white.
  50. Neatly spoon 1 heaping tablespoon of the rice filling into the center of each square.
  51. When you have filled the squares in front of you, lightly flour your fingertips.
  52. Carefully lift one corner of one square and fold it in half diagonally.
  53. Use the corner of the cookie cutter to press on and seal the two cut sides of each triangle closed and taking care not to press so hard that you cut through the dough.
  54. (Alternatively, you can seal the fritelle using the tines of a fork.)
  55. Place the filled fritelle on the second prepared baking sheet and place them in the refrigerator as you prepare the remaining fritelle.
  56. You can prepare the fritelle to this point up to one day in advance.
  57. Cover the baking sheet with plastic wrap and refrigerate the fritelle until you are ready to fry them.
  58. Fasten a deep-fry thermometer to the side of a medium saucepan and fill the saucepan 3 to 4 inches deep with oil.
  59. Heat the oil over medium-high heat until the thermometer registers 350F.
  60. While the oil is heating, line a baking sheet with paper towels and have a clean plate handy.
  61. Stir the granulated sugar and cinnamon together in a small bowl.
  62. If the raisin sauce has cooled, warm it over medium heat, then turn the heat to low to keep the sauce warm while you fry the fritelle.
  63. Working in batches and taking care not to overcrowd the pan, carefully drop the fritelle into the oil in a single layer and fry until they are golden brown and blistered, turning them so they brown evenly, 3 to 4 minutes.
  64. Use a slotted spoon or tongs to remove the fritelle from the oil and transfer them to the paper towels to drain.
  65. While theyre still hot but have cooled enough to handle, toss the fritelle in the bowl with the cinnamon sugar and remove them to the plate.
  66. Add more oil to the pan if it has dropped below 3 inches and wait for the oil to heat to 350F before frying the remaining fritelle in the same way.
  67. To serve the fritelle, spoon a tablespoon of the raisin sauce in the center of each of eight or ten plates.
  68. Using a 2 3/4-inch oval ice cream scoop, nestle a scoop of gelato on top of each serving of sauce and spoon 1/2 tablespoon of raisin sauce on top of the gelato.
  69. Place two fritelle side by side next to each serving of gelato and place the third fritella in the opposite direction on top of the first two.
  70. Dust the fritelle lightly with confectioners sugar, and serve.
  71. Ramandolo (Friuli)

egg yolks, sugar, flour, cornstarch, milk, vanilla bean, milk, arborio rice, granulated sugar, kosher salt, cinnamon, nutmeg, vanilla bean, cornstarch, raisins, rum, flour, egg whites, recipes cannoli dough, oil, granulated sugar, ground cinnamon, gelato, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/fritelle-di-riso-with-nocello-soaked-raisins-and-banana-gelato-393626 (may not work)

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