If you’ve ever been to a traditional Italian bakery and wondered how the heck they make those extravagant looking desserts I’ve got the answer – a new cookbook titled Grace’s Sweet Life written by fellow blogger Grace Massa Langlois.
This cookbook is not for the faint of heart or the virgin baker, it’s advanced folks, however totally doable if you’re willing to roll up your sleeves and jump in elbows deep.
As soon as I received the book for review I flipped through it eager to make just about everything, but when it came down to actually executing I chickened out. There are probably over 100 delicious dessert recipes to choose from and I decided on one of the simplest – Vanilla Bean Rice Pudding with Peaches, Blueberries and Amaretto. It was totally worth it! The best rice pudding recipe I’ve ever tried.
I’ve included the recipe below for you all to try, but I encourage you to check out Grace’s blog and her cookbook. With these beautiful recipes in your back pocket your friends and family will be raving about the sweets served at your next dinner, brunch or tea.
- 2.5 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup arborio rice
- 1 vanilla bean, split and seeded (I didn’t have vanilla bean so I added one tsp of vanilla extract)
- 1/3 cup superfine sugar
- 1 tbsp amaretto
- 1 tsp grated lemon zest
- peaches, thinly sliced
- blueberries, to serve
- chopped almonds, to serve
- honey, to serve
Then you :
- In a medium pot, stir together milk, cream, rice and vanilla over medium-high heat, bringing to a boil.
- Reduce heat to low and let simmer, stirring frequently until the rice is tender – 20-25 minutes.
- Add the sugar, amaretto and lemon zest; cook until the pudding thickens 5-10 minutes.
- Remove from heat and discard the vanilla bean.
- Spoon rice pudding into bowls and top with peaches, blueberries, chopped almonds and honey.