John Myers
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Riz Au Lait – with tiramisu Touch
The perfect riz au lait – with tiramisu touch recipe with a picture and simple step-by-step instructions.
for decoration
- 80 g Round grain rice
- 30 g Cane sugar
- 15 g Cocoa powder
- 10 g Chocolate-Flavored cooking pudding powder
- 20 g Coffee instant powder dry
- 25 g Spekulatius
- 2 teaspoon Rum
- 1 Egg yolk
- 2 tablespoon Mascarpone
- 2 tablespoon Chocolate grated white
- 10 piece Ladyfingers
preparation
- Rinse the rice through a sieve and let it drain off – beat the specula into small crumbs in the freezer bag
preparation
- Bring the milk to the boil together with the rice, cocoa powder, coffee powder, cane sugar and pudding powder – simmer on a low heat for about 30 minutes – stir again and again – finally stir in the egg yolk and mascarpose into the soft milk rice
- then let the milk rice cool a little and only then stir in the rum – last but not least, stir in the speculoos crumbs and fill the mixture into small molds – seal each mold with cling film and leave for a few hours. refrigerate
serve
- Before serving, sprinkle with a little grated white chocolate and stick in the spoon biscuits – also tastes great with a dollop of cream …. you could sprinkle the surface with cane sugar as with creme brulee and caramelize it with the flämmer ….
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