Summary

Ingredients

• 150 g rice puddin
• 750 ml milk
• 120 g suar
• 1 glass cherry (s)
• 2 ½ sheets gelatine, white
• 2 ½ sheets gelatine, red
• 120 g sour cream
• Grated chocolate

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Instructions

1. Cook the rice pudding in the milk for about 20 minutes on a low heat, stirring occasionally. Pour the finished rice pudding into a mixing bowl and let cool down a little.
2. Mix the sour cream and sugar under the rice pudding. Soak the white gelatine in cold water for 5-10 minutes. Squeeze out the gelatin and dissolve completely in a saucepan over low heat. Mix 3-4 spoons of the milk rice mixture into the gelatin, then slowly add the rest. Then pour the mixture into the parchment-lined springform pan and place in the refrigerator.
3. Then puree approx. 100 g cherries. Soak the red gelatin in cold water for 5 - 10 minutes. Put the pureed cherries in a measuring cup and fill up to 200 ml with the cherry juice. Squeeze out the red gelatine, dissolve it completely in a saucepan and then add 3-4 spoons of the puree to the gelatine. Then slowly add the rest.
4. Take the springform pan out of the refrigerator and pour on the cherry puree. Spread the remaining whole cherries on top and place in the refrigerator for at least 2 hours.
5. When everything has set, loosen the springform pan and sprinkle the edge with grated chocolate.