Espresso rice pudding

Ingredients for 4 servings:

• ½ vanilla pod(s)
• 500 ml milk
• 50 g brown sugar
• 1 pinch of salt
• 3 tsp espresso powder, instant
• 100 g rice pudding
• 250 g whipped cream
• 1 jar sauce (cinnamon-apple sauce), recipe in the database

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

a fine dessert for 4

Split the vanilla pod lengthwise and scrape out the seeds. Bring the milk, sugar, salt, vanilla pod, and seeds to a boil. Stir in the espresso powder, add the rice, and simmer uncovered over low to medium heat for about 25 minutes, stirring occasionally to prevent burning. Then turn off the heat, cover, and let the rice pudding sit on the stovetop for about 10 minutes. Transfer the cooked rice to a bowl, removing the vanilla pod. Let the rice cool for at least 30-40 minutes, stirring occasionally. To make the rice pudding even smoother, whip 100g of cream until stiff, fold into the lukewarm rice, and divide between four glasses. Chill for at least 30 minutes before serving. Whip the remaining 150g cream until stiff, gradually adding the vanilla sugar. Fill a piping bag with the cream and fill it with a large star nozzle. Pipe a thick dollop of cream onto each espresso rice pudding. Drizzle about 2 tablespoons of the “Cinnamon Apple Sauce” over each dollop. Serve the remaining apple sauce on top. The recipe for the apple sauce can be found here: http://www.chefkoch.de/rezepte/2884561440678579/Zimtiges-Apfelsoessle.html