Blood Orange Risotto

To make the sorbet: Combine the ingredients and chill in the refrigerator. When cold, freeze in an ice cream maker according to the manufacturer’s directions, then store in the freezer. Make this at least a day in advance so it can freeze hard overnight.

To make the tuiles: Preheat the oven to 300 F. Line a baking sheet with a silicone liner or parchment paper. Cream the butter and sugar together. Mix the egg whites and honey together, then stir into the sugar mixture to blend. Stir in the flour. This mixture makes a basic honey tuile. Mix equal parts of honey tuile batter and cranberry puree until smooth. Spread in thin ovals on the prepared pan, or, make a stencil design from heavy cardboard and stencil the batter on the prepared pan. Bake 7 to 8 minutes, until firm and just beginning to color at the edges. The hot tuiles may be curved and left to cool if desired, or simply removed from the pan and cooled. Store in a cool dry container.

To make the risotto: Combine the milk and sugar in a saucepan. Split the vanilla bean and scrape the seeds into the mixture, then add the pods and the cinnamon stick. Bring the mixture just to a boil, then remove from heat. Stir in the zest and set aside to steep for 20 minutes. Strain; keep warm.

Bring a pot of water to a boil. Add the rice and bring it back to a boil; strain and rinse the rice. Repeat this process one more time. Put the rice in a medium bowl set over a pan of barely simmering water. Cover the rice with the milk mixture and cook, stirring gently. Add more milk as needed to keep the rice covered. Cook until the rice is translucent and almost cooked through; it will finish in the oven. Remove from heat and let cool; cover with plastic wrap and chill overnight in the refrigerator.

Preheat the oven to 325 F. Line a large deep baking pan with parchemnt. Whisk the milk, yolks, sugar, and salt together. Split the vanilla bean and scrape the seeds into the mixture; add the pods. Let stand 3 minutes, then strain out the vanilla bean pods. Add the chopped zest.

To make the coating: Combine the sugar and water in a saucepan and let cook without stirring over medium heat until the mixture reaches 290 F (soft-ball stage.) Remove from heat.

Spray 8 ramekins with vegetable oil spray and blot excess. Put circles of oiled parchment paper in the bottoms. Pour a thin later of sugar syrup into each ramekin and let stand until slightly firm to the touch. Reserve the remaining sugar syrup for the sauce. Fan blood orange segments over the caramel in each ramekin. In a mixing bowl, combine 4cups of risotto with the risotto custard mixture. Ladle the mixture on top of the orange segments, being careful not to disturb them. Leave a little room at the top of each ramekin. Place the filled ramekins in the prepared pan and fill the pan with warm water to a depth of 1 inch. Bake 20 minutes. Turn the pan in the oven and bake 20 to 25 minutes, until the risotto puffs on top. Remove and let cool.

To prepare the sauce: While the sugar syrup is still warm, split the vanilla bean and scrape the seeds into the syrup. Whisk in the puree. Chill in the refrigerator. When ready to use, stir in blood orange juice and champagne to taste.

To assemble: Run a knife around the edge of each ramekin to loosen. Place a bowl over the top of a ramekin and invert to unmold, revealing the blood orange segments on the tops. Spoon cranberry mimosa sauce into the bowls around the molds. Place a cranberry tuile on top of the risotto and garnish with blood orange sorbet.