John Myers
Contents
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Ingredients
- 250 g Rice pudding
- 1 liter Milk
- 1 Pc. Apples sweetish
- 4 tbsp Peanut butter salty
- 100 g Mascarpone
- 0,25 Pc. Vanilla pod
- Cinnamon
- Butter
- Salt
- 50 g Burnt peanuts
- 50 ml Overproof rum
Instructions
- Put rice and milk in a saucepan, gently bring to the boil while stirring. Then cover and let soak for about 20 minutes over low heat. Mix in the peanut butter and vanilla pod. Let rice soak for another 8 minutes.
- Meanwhile, wash the apple, remove the core and cut into rings. Put the apple rings in about 20 ml of rum and add cinnamon, butter and salt to taste.
- After the rice pudding has cooked, fold in the mascarpone. Finally, caramelize the apple rings with the rest of the rum for about 50 seconds in the Beefer. When serving, sprinkle the roasted peanuts over the rice pudding.
Nutrition
Serving: 100gCalories: 122kcalCarbohydrates: 18.3gProtein: 3.9gFat: 3.5g
