Rice Pudding with Candied Fruit and Raspberry Sauce
- 100 grams short grain rice
- 500 milliliters milk
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 teaspoon grated Lemon peel
- 50 grams mixed candied Fruit
- 2 centiliters Maraschino liqueur (or apple juice)
- 4 sheets white gelatin
- 250 milliliters Whipped cream
- 400 grams Raspberries
- 2 tablespoons powdered sugar
- mint (for garnish)
- powdered sugar (for garnish)
In a saucepan, bring the rice, milk, half the granulated sugar, the vanilla sugar and lemon zest to a boil. Reduce to a simmer, cover and cook over very low heat until tender.
Finely chop the candied fruit, transfer to a bowl and pour the liqueur or juice over and marinate.
Soak the gelatin in cold water.
Place the hot cooked rice in a bowl, add the well-squeezed gelatin and stir to dissolve, stir in the candied fruit and the liquid. Place over a bowl of cold water and stir occasionally until the rice begins to gel. Whip the cream and fold into the rice along with the remaining sugar.
Rinse a ring mold (or 4 serving ramekins) with cold water, pour in the rice mixture, cover and refrigerate until set, about 4 hours.
Puree 2/3 of the raspberries, press through a sieve and sweeten with powdered sugar.
To serve, briefly dip the bottom of the ring mold or ramekins into hot water and invert the rice pudding onto plates or a platter. Serve with raspberry sauce and the remaining raspberries, sprinkle with powdered sugar and garnish with mint leaves.