Chefs from Livery and Vida create tasty collaborations
Vida and Livery, unite! In our Indy Style kitchen today, Livery’s Tiffany Burns and Vida’s Hattie McDaniel, feature a new pork chop going on the menu near the end of the month, along with a Horchata creme brûlée- coffee infused brûlée figs- coconut sorbet- espresso foam, and a “fig newton” churro that’s been in the Vida test kitchen for Livery. Whew. Talk about a collaboration!
Dessert Recipe:
Heavy cream 3 1/2 c
White rice 2 c
Cinnamon sticks 2 pc
Vanilla bean 1 whole or vanilla extract
Egg yolks 15
Sugar 1/2 c
Preheat oven to 212 F
- Combine rice, cream, cinnamon and vanilla and steep overnight to infuse the cream
- Strain the cream and discard the rice
- Bring cream to a boil, temper into egg yolks, return to stove and stir constantly for 2 minutes. Strain.
- Pour into custard cups, bake in a water bath for 30-40 minutes or until set but still slightly jiggles.
- Cool at least 3 hours or overnight.
- Top with sugar and torch until caramelized.
To learn more, visit www.crgdining.com.
SEGMENT IS SPONSORED BY CUNNINGHAM RESTAURANT GROUP