John Myers
Milk Rice Cake with Berry Topping
The perfect milk rice cake with berry topping recipe with a picture and simple step-by-step instructions.
- 850 ml Milk
- 200 g Short grain rice
- 1 Vanilla pod
- 1 pinch Salt
- 4 tbsp Sugar
- 50 ml Water
- 1 packet Gelatin
- ……….
- 375 g Cookies with chocolate drops / cookies
- 125 g Butter
- ……….
- 150 g Blueberries, fresh
- 150 g Currants, fresh
- 50 ml Water
- 1 packet Ground gelatin
- 350 ml Water
- 50 ml Raspberry syrup
- ……….
- 200 ml Cream
- 12 Mint leaves
- 12 Chocolate grid
- The first thing to do is prepare the rice pudding cream. To do this, first let the gelatin swell in the cold water. Put the milk in a medium saucepan. Score the vanilla pod, remove the pulp and add both to the milk. Now add the rice and a pinch of salt and bring the whole thing to a boil. Then simmer for 25 minutes over low heat. Stir around from time to time …
- While the rice pudding is simmering, the base can be prepared. Melt the butter in a small saucepan. Line a 26-inch springform pan with baking paper. Place the biscuits in a freezer bag and pound them with a rolling pin or meat mallet until they are fine crumbs. As soon as the butter has completely melted, remove the pan from the heat. Add the biscuit crumbs to the butter and mix well. Pour the resulting mixture into the springform pan and distribute it evenly. Possibly still press lightly. Then the soil is put in a cool place.
- Now the berry topping can be prepared. To do this, let the gelatin swell in cold water. Pour the water and raspberry syrup in a small saucepan, bring to the boil briefly, then remove directly from the heat. Stir in the gelatine, then pour it directly into a bowl and let it cool down. Now wash and sort the berries, place in a bowl and set aside until use.
- The rice pudding should be ready now. This can now be placed in a large bowl and allowed to cool to room temperature. When this has cooled down, you can whip the cream until stiff and fold it under the rice pudding. Now distribute the rice pudding cream evenly on the chocolate base. Then sprinkle the berries on top. As soon as the jelly mass has cooled, it can be carefully poured over the berries. Now the cake has to be put in the fridge again to cool down completely. When the jelly in the topping has set, the cake is ready.
- Remove the cooled cake from the baking paper and lift it onto the cake plate. Whip the cream. Decorate the cake with cream using a piping bag. Then trap the mint and chocolate lattice on top as you like. Chill until ready to serve.
- Instead of a 26 springform pan, you can also use 12 dessert rings. So you can quickly make wonderful little tarts for dessert or for the cake buffet. If any of the jelly mass is left over, you can put it in a small bowl and get a delicious jelly that the children will definitely be happy about …
Facebook Comments