Gastronomixs

Risogalo, salted caramel, kourambiethes

Born in Melbourne in 1978, George Calombaris is a famous Australian chef, restaurateur, and author. George is also a well-known judge in the top-rating TV show MasterChef Australia.

Although George was born and bred in Melbourne, his Greek heritage with its rich and varied cuisine would later become his trademark. He began cooking in the kitchens of his mother and grandmother where he developed his passion for Greek and Cypriot foods.

His career has been exceptional from the beginning. He finished his apprenticeship at the five-star Sofitel hotel in Melbourne, where he won the Bonland National Apprentice of the Year Award in 1999. This would be followed by many more personal and restaurant awards in the next few years.

In 2006 George opened his flagship restaurant The Press Club where he serves modern Greek cuisine. His food is an exciting hybrid of classical haute cuisine and experimental ideas. His MAdE Establishment has currently grown to eleven restaurants.

George published his first cookbook in 2008, which was named after his restaurant The Press Club. In 2015 his sixth cookbook Greek was launched. 

Creation by George Calombaris, The Press Club, Melbourne, Australia.

Serves 4

Risogalo, salted caramel, kourambiethes

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Ingredients

170

g

unsalted butter, cubed

50

g

caster sugar

1

 

vanilla bean, seeds scraped

125

g

slivered almonds, roasted

125

g

self-raising flour

100

g

plain flour

400

g

caster sugar

280

ml

thickened cream

20

g

unsalted butter

22.5

g

salt flakes

120

g

sushi rice

600

ml

full cream milk

 

 

salt flakes

1

 

vanilla bean, seeds scraped

50

g

caster sugar

200

ml

thickened cream, whipped

 

 

pistachios, roughly chopped

Preparation method: risogalo
  • Place rice and water into a heavy-based saucepan and bring to the boil. Simmer for minutes and then strain, discarding the water. 
  • Return the rice to the saucepan along with the milk, salt, and vanilla seeds and pods.
  • Bring back to the boil then lower heat to a gentle simmer. Continue to cook for approximately twenty minutes until the liquid thickens and the rice is cooked. 
  • Add the caster sugar and stir until dissolved.
  • Pour the mixture into a flat dish or tray (to help it cool down quickly), cover the surface with cling film and refrigerate for one hour to set.
  • Whip the cream until soft peaks start to form.
  • Place the rice mixture into a bowl and stir to loosen. Add the whipped cream and fold through until combined. Refrigerate until needed.
Preparation method: salted caramel
  • Place the sugar and water into a heavy-based saucepan. Place over a medium to high heat and stir until the sugar has dissolved. Once the sugar has dissolved do not stir again. 
  • Brush the edges of pan down with water and a pastry brush. Do this every three minutes to prevent the sugar crystallising.
  • Gently boil until the syrup is a deep golden brown (around 170°C).
  • Carefully pour in the cream and stir over heat until the sugar is completely dissolved.
  • Remove from the heat and whisk in the butter and salt.
  • Allow to cool to room temperature.
Preparation method: kourambiethes
  • Pre-heat the oven to 165°C.
  • Place the softened butter, sugar, vanilla seeds, salt, and almonds into a large bowl. Mix thoroughly with your hand, until the sugar has dissolved.  
  • Sift the flours into the butter mixture and continue to mix with your hand until the mixture comes together.
  • Prepare a baking tray lined with baking paper. Spread the mixture out to approximately 1cm thick.
  • Bake for twelve to fifteen minutes or until golden brown. Allow to cool.
Finishing and preparation
  • Spoon the rice pudding into a serving glass.
  • Spoon over the salted caramel and scatter with broken kourambiethes.

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