Rice Pudding Lighthouse

Ingredients for 4 servings:

• 125 g rice pudding
• 500 ml milk, 1.5% fat
• 3 tbsp cornstarch, fine
• 300 ml cherry juice or other fruit juice suitable for the fruit
• 70 g sugar
• 300 g fruit, fresh, alternatively cherries from the jar
• 6 meringues (mini meringues) or some whipped cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

fruity dessert

Prepare the rice pudding with the milk according to the package instructions. For the fruit compote, mix the cornstarch with 6 tablespoons of cherry juice. Bring the remaining cherry juice to a boil with the sugar, stir in the cornstarch, and bring to a boil while stirring. Add the fresh fruit, bring back to a boil briefly, and then let cool slightly. Simply stir in the fruit from the jar; it doesn’t need to be boiled first. Alternate the rice pudding and fruit compote in tall glasses (approx. 250 ml). Start with the rice pudding and end with the compote. Top with a mini meringue or a dollop of whipped cream. The lighthouse is ready. This dessert tastes just as good served cold, but is also delicious slightly lukewarm. We make our decision based on the temperature of the day: on hot days, definitely serve it cold with ice cream umbrellas.