RICE PORRIDGE DESSERT WITH RASPBERRY MIRROR
Risgrynsdessert med hallonspegel
Serves 6 - 8
1 lb frozen raspberries
0.2 cup concentrated raspberry drink
0.4 cup water
5 gelatin sheets = 2½ teaspoons powdered gelatin
0.4 cup round-grained rice
3.6 cups milk
1 tablespoon sugar
some vanilla sugar
1 cup heavy cream
Thaw half of the raspberries. Mix raspberry drink with water in a saucepan and add 2 gelatin sheets = 1 teaspoon powdered gelatin. Heat up while stirring until gelatin has melted. Remove saucepan from heat and allow to cool. Add well-thawed strawberries with their juice. Pour this is a flat-bottomed bowl and put it in the freezer or fridge to set.
Slowly boil the rice in the milk long enough to almost dissolve the rice. It takes at least 1 hour and you have to stir occasionally. Allow the porridge to cool completely and flavor with sugar and vanilla sugar. Melt the 3 remaining gelatin sheets = 1½ teaspoons powdered gelatin in some hot water and stir into the porridge. Beat the cream until really stiff and blend it in.
Pour the porridge over the now set raspberry jelly and put it all in the fridge for about 24 hours.
Before unmoulding the pudding, dip the bowl in hot water for a second. Put remaining raspberries, only just thawed, around the pudding before serving.
Enjoy!
Bella
Risgrynsdessert med hallonspegel
Serves 6 - 8
1 lb frozen raspberries
0.2 cup concentrated raspberry drink
0.4 cup water
5 gelatin sheets = 2½ teaspoons powdered gelatin
0.4 cup round-grained rice
3.6 cups milk
1 tablespoon sugar
some vanilla sugar
1 cup heavy cream
Thaw half of the raspberries. Mix raspberry drink with water in a saucepan and add 2 gelatin sheets = 1 teaspoon powdered gelatin. Heat up while stirring until gelatin has melted. Remove saucepan from heat and allow to cool. Add well-thawed strawberries with their juice. Pour this is a flat-bottomed bowl and put it in the freezer or fridge to set.
Slowly boil the rice in the milk long enough to almost dissolve the rice. It takes at least 1 hour and you have to stir occasionally. Allow the porridge to cool completely and flavor with sugar and vanilla sugar. Melt the 3 remaining gelatin sheets = 1½ teaspoons powdered gelatin in some hot water and stir into the porridge. Beat the cream until really stiff and blend it in.
Pour the porridge over the now set raspberry jelly and put it all in the fridge for about 24 hours.
Before unmoulding the pudding, dip the bowl in hot water for a second. Put remaining raspberries, only just thawed, around the pudding before serving.
Enjoy!
Bella
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