Ingredients
500 gm / 17.5  oz    Milk
100 gm /   3.5  oz    Risotto rice
1 pc Vanilla bean
100 gm /   3.5   oz    Sugar
7 gm /   0.25 oz    Sheet Gelatin
150 gm /   5.3   oz    Maracaibo Clasificado 65%
350 gm / 12.35 oz    Whipped cream 35%

Preparation
Boil milk and vanilla bean, sugar and risotto rice.  When the rice is soft, add the dissolved gelatine, the melted Maracaibo Couverture and mix well.  Cool the mixture down to 30°C / 86°F and fold the whipped cream under.

Setting
Freeze, remove the Timbale from the mould and spray with chocolate by using the chocolate spray gun.  Warm up ChocoBrillant to 40°C / 104°F and drop over the frozen Timbale.

Decoration
Decorate with tuiles, fresh fruit and ChocoBrillant.

Specialty Ingredients
#31118    Felchlin-Swiss Maracaibo Clasificado 65% Rondo
#31344    Felchlin-Swiss ChocoBrillant, Dark Chocolate Glaze
#90070    Gelatine Sheet
#90071    Vanilla Bean