John Myers
Ingredients for 4 servings:
- 125 g rice pudding
- 500 ml milk
- 1 pinch of salt
- some lemon peel, zest
- 3 tbsp sugar
- 1 small can/n cocktail fruits
- 250 ml cream
- 4 sheets of light gelatin
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes
Heat the milk and add the rice, salt, lemon zest, and sugar. Reduce heat to low and stir frequently until swelled. Allow the rice to cool, stirring occasionally. Drain the fruit and reserving the juice. Allow the gelatin to swell in cold water and dissolve it in a cup of heated fruit juice. Whip the cream and fold it into the rice pudding, add the fruit juice and fruit, and mix everything well. Press the rice pudding mixture into a rinsed dish and chill in the refrigerator for at least 2 hours. Before serving, briefly dip the dish in hot water and then turn out onto a plate. Tip: Also delicious with vanilla or raspberry sauce.
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