John Myers
Ingredients for 1 servings:
- 125 g rice pudding
- 500 ml milk
- Sugar
- 500 g strawberries
- 100 g ladyfingers
- 2 cl liqueur, e.g. Contreau, Amaretto, Apricot Brandy or apple or orange juice
- 1 bag of gelling sugar for strawberry sauce, approx. 84 g
- 200 g cream
Instructions
Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 3 hours 5 minutes
for a large square dessert bowl or casserole dish
It’s best to prepare the rice pudding with milk the day before according to the package instructions and let it cool. Stir occasionally and add a little milk if necessary to achieve a creamy consistency. Sweeten to taste. Wash the strawberries, including the stems, pat dry with kitchen paper, trim off the stems, and quarter them. Line a large square dessert dish or baking dish with sponge fingers and soak them in the liqueur or juice. Mix 250g of the strawberries with the gelling sugar according to the package instructions to make a strawberry sauce. I don’t like it quite so sweet, so I don’t use the whole package of gelling sugar. Set aside 2cl of the sauce for decoration, if desired. Spread the sauce over the sponge fingers. Add the remaining quartered strawberries to the sauce. Whip the cream with a little sugar until stiff and fold into the cold rice pudding. Spread the rice pudding over the strawberries. Leave to marinate in the refrigerator for at least 2 hours. Garnish with the remaining strawberry sauce, if desired.
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