Summer Dessert with Strawberries and Rice Pudding
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice puddin
- 250 ml milk
- 250 g strawberries
- 1 lemon (for teaspoon juice)
- 1 vanilla pod (which the pulp)
- 2 dl liqueur, (coconut)
- 1 tablespoon powdered sugar
- 2 tablespoon sugar
- 4 lemon balm leaves, (for decoration)
- Powdered sugar, (for dusting)
- 0.25 liter ¼ water
Print Recipe
Pin Recipe Instructions
- Slit the vanilla pod lengthways with a knife and scrape out the pulp.
- Bring the milk and 1/4 liter of water to the boil together with the pulp of the vanilla pod. Stir in the rice pudding, bring to the boil briefly and let it swell over a low heat for about 30 minutes. Add sugar and coconut liqueur and let the rice pudding cool.
- In the meantime, wash the strawberries and remove the greens. Put half of the strawberries aside for decoration. Puree the remaining strawberries and then season the strawberry puree with 1 teaspoon of lemon juice and the powdered sugar.
- Shape the rice pudding with a tablespoon and distribute on four beautiful plates. Decorate the dumplings with the fruit puree and the remaining strawberries.
- Tip:
- For this dessert I bought extra plain, black plates on which it really comes into its own. A real eye-catcher - decorated with 2 lemon balm leaves each and dusted with a touch of powdered sugar.
- A grappa and / or espresso goes well with it.
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