John Myers
Chocolate Cream Rice Pudding with Cherry Compote
The perfect chocolate cream rice pudding with cherry compote recipe with a picture and simple step-by-step instructions.
- 1 l Milk
- 50 g Baking cocoa
- 175 g Rice pudding
- 1 Glass, 720 ml Cherries
- 2 tbsp Food starch
- 4 tbsp Sugar
- 50 g Dark chocolate
- 1 packet Vanilla sugar
- 200 g Whipped cream
- Bring the milk to the boil in a large saucepan. Stir in cocoa, stir in rice pudding, bring to the boil again and leave to swell over low heat for about 25 minutes.
- In the meantime, drain the cherries, collecting the juice. Fill up the juice with water to 1/2 l. Mix the starch with 1 tablespoon of sugar and 4-5 tablespoons of juice until smooth. Bring the rest of the juice to the boil and stir in the starch, bring to the boil and simmer for at least 1 minute while stirring. Fold in the cherries. Put the compote in a glass bowl and chill.
- Finely chop the chocolate. Stir 3 tablespoons of sugar and vanilla sugar into the chocolate rice. Fold in the chocolate, remove from heat and let rest for 10-15 minutes.
- Whip the cream until half-firm and fold into the chocolate rice. Serve the rice with a few cherries and add the rest.
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