Rice Pudding with Candied Fruit and Raspberry Sauce

0
Average: 0 (0 votes)
(0 votes)
Rice Pudding with Candied Fruit and Raspberry Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
5 h.
Preparation

Ingredients

for
4
Ingredients
100 grams
500 milliliters
50 grams
1 packet
1 teaspoon
grated Lemon peel
50 grams
mixed candied Fruit
2 centiliters
Maraschino liqueur (or apple juice)
4 sheets
white Gelatin
250 milliliters
400 grams
2 tablespoons
Mint leaf (for garnish)
Powdered sugar (for garnish)

Preparation steps

1.

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.

2.

Finely chop the candied fruit, transfer to a bowl and pour the liqueur or juice over and marinate. 

3.

Soak the gelatin in cold water.

4.

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.

5.

Rinse a ring mold (or 4 serving ramekins) with cold water, pour in the rice mixture, cover and refrigerate until set, about 4 hours.

6.

Puree 2/3 of the raspberries, press through a sieve and sweeten with powdered sugar.

7.

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.