Iced Rice Pudding with Cherry Compote

Rice pudding:

1. Bring 1,250 ml of cream, milk and salt to the boil. Add rice, sugar, tonka bean (rub the bean about 10 times over the grater) and lemon zest, stir, turn the heat down and simmer gently for about 30 minutes over low heat with an open pot. Stir every now and then. The rice must be cooked, but the mixture must still be quite runny. Remove from heat, allow to cool slightly and then vigorously stir in the whisked egg yolks in small portions. Put the pot back on the stove again and heat everything while stirring until the mixture thickens a little. Then pour into a bowl and let it cool down.
2. In the meantime, keep small silicone muffin or paper cases ready. They must be suitable for the freezer. Before filling, place them on a correspondingly large board so that they can be transported more easily later.
3. When the rice has cooled, whip the remaining 300 ml cream very stiff. Vigorously stir in 1/3 of it and fold in the rest in portions with a whisk. Half fill each mold, place 1 – 2 of the frozen cherries for the groats in the middle and then fill the molds up to the edge. Smooth the surface a little and cover with cling film. Then place the molds in the freezer for at least 4 hours and let them freeze through. Before serving, take them out approx. 20-25 minutes beforehand, remove them from the mold and let them thaw very lightly on a plate so that they have the right consistency for consumption.

Cherry grits:

1. Put the cherries in a saucepan with water, powdered sugar and lemon zest, bring to the boil and simmer for about 2 minutes. Then stir in the starch mixed with the lemon juice and simmer over low heat while stirring until the mixture is thick and creamy (not pudding-like). Then transfer to a bowl and place in the refrigerator.
2. Milk rice and groats should be refreshingly cold to serve ……………… well then, and continue to sweat happily, …. ;-)))