Rice Pudding Pudding with Chocolate Sauce

Pudding:

1. Bring the milk and lemon zest to the boil in a saucepan, stir in the rice, turn the heat down to the lowest level, put a lid on the saucepan and let the rice swell out slightly firm to the bite. This can take 20-25 minutes. Stir every now and then.
2. Meanwhile, separate the egg and beat the egg white until stiff. Mix the pudding powder with the sugar, salt and the cold milk. Rinse a bowl (approx. 650 ml capacity) with cold water.
3. When the rice has reached the desired consistency, turn the heat back up, and when it is simmering, stir in the mixed pudding powder. Let everything simmer for 1 minute while stirring so that it can set. Then take the pot off the stove and immediately stir in the egg yolks with a whisk and then fold in the egg whites. Pour the finished mixture into the bowl that has been rinsed cold and let it cool in the refrigerator.

Sauce:

1. Roughly chop the chocolate (also leftovers). Put the cream, milk, sugar, butter, vanilla flavor and salt in a saucepan and let melt over medium heat while stirring. When the sugar has also dissolved and a homogeneous mixture has formed, add the chocolate and cocoa and bring everything to the boil while continuing to stir and simmer for another 1 minute. Then transfer to a container and let the sauce cool down at room temperature. It gets a bit tough. But if you like it more liquid, you have to put the vessel in a hot water bath just before serving and liquefy it again.
2. Any kind of fruit goes well with this dessert …………. but it also tastes like this ………… 😉