ingredients for 4 people:
500 ml milk
700 g rice pudding
50 g sugar
some grated peel of 1 organic lemon
8 stalks of liquorice herb
150 ml whipped cream
250 g raspberries
1 sachet vanillin sugar
Preparation:
1. Bring milk to the boil, sprinkle in rice pudding and stir. Cover the rice pudding and simmer for approx. 20 minutes, stirring occasionally. Then remove from the heat and leave to swell for another 15-20 minutes, stirring occasionally. Stir in the sugar and lemon zest. Leave the rice pudding to cool.
2. Rinse the liquorice herb and set aside a few stalks. Pluck the leaves from the remaining stalks and chop finely. Whip the cream until stiff and fold into the rice pudding together with the chopped liquorice leaves.
3. Sort out the raspberries (take 4 for garnish). Remove about a third of the raspberries and sprinkle with vanillin sugar. Mash lightly with a fork, then
mix with the remaining raspberries. Put the raspberries and rice pudding into glasses. Top with Serve garnished with raspberry and liquorice herb.
Preparation time approx. 45 minutes + chilling time
Per serving approx.:
Calories: 293
Joule: 1227
Protein: 6,6 g
Fat: 16,3 g
Carbohydrates: 29 g
(FoodCentralebyddp images)
