Pear-rice Pudding
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 170 g rice (short rain rice)
- 0.5 liter ½ milk
- 80 g suar
- 1 point vanilla sugar
- 6 sheets gelatin
- 0.5 liter ½ cream
- 3 tablespoon powdered sugar
- 4 cl maraschino
- 0.75 kg ¾ pear (s), ripe
- 0.5 liter ½ white wine
- 100 g suar
- some lemon (s), the peel
- 0.5 ½ lemon (s), add the juice
- Chocolate flakes to decorate
- Cream, whipped, to decorate
Print Recipe
Pin Recipe Instructions
- Wash, peel and halve the pears and remove the core. Heat white wine with 100 g of granulated sugar, lemon juice and zest, stew the pear halves in this solution for about 15 minutes, let them cool in the brew, then remove, drain well and cut into wedges.
- Sprinkle the milk with crystal and vanilla sugar and cook the rice very soft in it, then empty into a sieve, rinse with cold water and drain well. Line a ring shape with foil. Soak gelatine in cold water and squeeze out well. Whip the cream with icing sugar until stiff, fold in the rice together with the maraschino, dissolve the gelatine in a little warm water and also mix with the rice-cream mixture, line the mold with half of the pear wedges and fill in half the amount of the rice-cream mixture, the rest Put in the pear wedges and put the remaining rice mixture on top, then smooth the surface, put the mold in the refrigerator for at least 3 hours, then carefully tip the pudding out of the mold and peel off the foil, finally sprinkle with chocolate chips all around and - garnish with whipped cream - serve.
- Good Appetite!
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