150g goats curd
1 gelatine sheet
100g icing sugar
100g Arborio rice
600ml full cream milk
250ml pure cream
½ tsp vanilla essence
½ tsp table salt
¼ tsp grated nutmeg
50g caster sugar
50g toasted pine nuts
Zest of 1 lemon
30g unsalted butter
Slice pear as thinly as possible into long full slices. Dust each slice iberally with icing sugar.
In a hot, non-stick frying pan, quickly fry each pear slice, turning once. Place slices on a tray without overlapping. Continue until all slices are done.
Soften gelatine in cold water for 2-3 mins. Heat honey with 1 tbsp of water and add drained gelatine to honey, stirring to dissolve. Mix curd into honey until well combined.
Line a small cake tin with cling film. Alternately, layer curd and pear slices using the most attractive slices as the first layer as this will become the top when inverted.
When all ingredients have been used, chill terrine until ready to serve.
Soak sultanas in brandy overnight. The following day set aside pine nuts, sultanas and butter, simmer remaining ingredients for 25-30 mins until rice is tender. Remove from heat and stir in pine nuts, butter and sultanas. Chill until ready to serve.
Preheat oven to 220 deg C. Halve 6 blood plums and remove stone. Sprinkle each half with caster sugar and bake for 10 mins.
Cut terrine into 6 wedges and serve alongside rice and warm plums.
Recipe and image kindly provided by Sails Noosa Cookbook
Recipe provided by Sails Beach Restaurant & Bar