Frozen Rice Parfait with Orange Sauce

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Frozen Rice Parfait with Orange Sauce
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Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 6 h. 50 min.
Ready in
Calories:
540
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie540 cal.(26 %)
Protein11 g(11 %)
Fat33 g(28 %)
Carbohydrates48 g(32 %)
Sugar added24 g(96 %)
Roughage1.4 g(5 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.4 μg(12 %)
Vitamin E2.4 mg(20 %)
Vitamin K2.1 μg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.2 mg(14 %)
Folate71 μg(24 %)
Pantothenic acid2 mg(33 %)
Biotin24.3 μg(54 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C19 mg(20 %)
Potassium401 mg(10 %)
Calcium235 mg(24 %)
Magnesium47 mg(16 %)
Iron3 mg(20 %)
Iodine18 μg(9 %)
Zinc2.1 mg(26 %)
Saturated fatty acids17.1 g
Uric acid34 mg
Cholesterol429 mg
Complete sugar35 g

Ingredients

for
6
Ingredients
625 milliliters milk
100 grams short grain rice
salt
135 grams sugar
375 grams Whipped cream
1 packet whipped cream stabilizer
2 ripe Apricot
7 egg yolks
1 packet Vanilla sugar
1 Orange (juiced)
How healthy are the main ingredients?
Whipped creamsugarsaltApricotOrange

Preparation steps

1.

Bring 500 ml (approximately 2 cups) milk to a boil, add the rice, reduce the heat and simmer for 20-30 minutes, stirring occasionally, until al dente. Season with 1 pinch of salt.

2.

Meanwhile, bring 250 grams (approximately 1 cup) water and 60 grams (approximately 1/4 cup) sugar to a boil and cook until syrupy. Let cool.

3.

Whip 250 grams (approximately 1 cup) cream with the whipped cream stabilizer until stiff and chill. Rinse the apricots, blanch in hot boiling water, rinse under cold water until cool, peel then pit and purée. 

4.

Whisk 3 egg yolks in a bowl with an electric mixer until fluffy. Gradually add the cooled syrup. Mix in the apricot purée and whip until light and fluffy.

5.

Carefully fold into the rice then fold in the whipped cream. Distribute between 4 ramekins and freeze for at least 6 hours.

6.

For the orange sauce: Gently warm the remaining cream and milk in a pot. Whisk the remaining egg yolks with the remaining sugar and the vanilla sugar. Whisk in the warm milk-cream mixture. Transfer to a hot water bath and whip until thick and creamy. Add the orange juice, let cool then chill.

7.

To serve: Invert the rice puddings onto dessert plates and serve with the sauce. Garnish with orange segments, orange zest and ice cream cones, if desired. 

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