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1
In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean.
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2
Stir rice mixture until it becomes thick and creamy.
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3
Cook for approximately 15 minutes.
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4
To make the chili pineapple, melt the sugar in a saute pan and caramelize.
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5
Add the pineapple slices and cook for approximately 3 minutes.
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6
Add the butter and the chili powder and cook an additional minutes.
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7
Set aside until ready to use.
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8
Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup.
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9
Add the apple puree and allow the syrup to cool completely.
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10
Add the egg white and process the sorbet in an ice cream machine.
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11
Store in freezer until ready to use.
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12
To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth.
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13
Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator.
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14
Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown.
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15
Immediately remove from oven and allow to cool flat.
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16
To serve, spoon rice pudding on plate and top with chili pineapple slices.
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17
Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles.
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18
Place on plate and serve.
