Summary

Ingredients

• 250 g milk
• 50 g rice flour
• 10 tablespoon maple syrup
• 100 g walnuts
• 200 g cream
• 2 tablespoon lemon juice

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Instructions

1. Bring the milk to the boil, pour in the rice flour while stirring and let it boil for about 3 minutes. Stir 2 tablespoon maple syrup into the congee.
2. Roughly chop the walnuts, toast them lightly in a pan, add 4 tablespoons of maple syrup and let everything caramelize. Mix the hot nuts into the congee.
3. Whip the cream stiffly under the cooled cream and let it cool in the refrigerator.
4. Arrange the cream in portion bowls and decorate with a walnut and maple syrup and serve.