Strawberry-Rice Pudding Bombe
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 383 mg | (10 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the rice pudding
- ½ l milk
- 1 Vanilla bean
- 1 organic lemon (zest)
- 150 grams Arborio rice
- 12 sheets gelatin
- 750 grams Strawberries
- 4 Tbsps sugar
- ⅜ l Whipped cream
- For the sauce
- 250 grams Strawberries
- Oranges
- also
- 200 grams Whipped cream
- 1 packet whipped cream stabilizer
- Pistachio
Preparation steps
Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean, milk and lemon zest and slowly bring to a boil. Stir in the rice, cover and simmer, stirring occasionally for 15 minutes. Remove from the heat and let stand 15 minutes, stirring occasionally.
Soak 4 gelatin leaves in cold water. Rinse and hull the strawberries and set some aside for garnish. Cut half of the remaining strawberries in pieces, puree the other half. Dissolve the soaking wet gelatin in a saucepan and stir into the pureed strawberries. Refrigerate until the puree has started to gel. Lift the vanilla bean and lemon zest from the rice and stir in the sugar.
Soak the remaining gelatin in cold water, squeeze dry and stir into the hot rice. Refrigerate until starting to gel. Whip the cream until stiff. Fold the cream, strawberry pieces and the strawberry puree into the cooled rice pudding. Rinse a 2 liter (approximately 8 cups) hemisphere shaped ice cream mold with cold water, spoon the cream mixture into the mold and smooth the top. Refrigerate until set, 3-4 hours.
For the sauce: Rinse and hull the strawberries and puree. Stir in the orange juice and refrigerate.
Before serving the rice pudding bombe dip the bottom briefly in hot water then invert the pudding onto a plate. Whip the cream with the whipped cream stabilizer until very stiff. Spoon into a piping bag and decorate the bombe with the cream. Garnish with pistachios and the reserved strawberries. Serve the sauce on the side.
