Strawberry Rice Pudding Pie
- 750 milliliters milk
- 100 grams sugar
- 2 tablespoons Vanilla sugar
- 175 grams Arborio rice
- 1 fresh lemon (juiced and zested)
- 200 grams Rhubarb
- 10 sheets gelatin
- 4 tablespoons elderflower syrup
- 75 grams butter
- 100 grams Shortbread
- 75 grams Brittle
- 600 grams Strawberries
- 300 milliliters Whipped cream
Combine milk with sugar and vanilla sugar, bring to a boil. Add rice and lemon zest. Cook, covered, on low heat for about 30 minutes, stirring occasionally.
Rinse and peel rhubarb, cut into small pieces. Combine with lemon juice and simmer for about 5 minutes. Rhubarb should be soft, but not falling apart. Remove from heat and let cool.
Soften gelatine in cold water for 5-10 minutes. Combine with elderflower syrup and add to warm rice pudding. Stir until gelatine has dissolved. Cool pudding to room temperature.
Melt butter. Chop butter cookies and mix with the brittle. Add melted butter, mix well and place into lined with baking paper springform pan. Press evenly with a spoon. Refrigerate.
Rinse and halve approximately 1/3 of strawberries. Cut the rest into slices. Beat cream until stiff and fold into pudding. Fold rhubarb compote. Spread half of pudding onto cake base and top with sliced strawberries. Spread remaining cream and smooth. Refrigerate for at least 2 hours.
Before serving, arrange remaining strawberries on top of cake and garnish with mint and elderflower. Serve.