Summary

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

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Instructions

1. Slit the vanilla pod lengthways with a knife and scrape out the pulp.
2. 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.
3. 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.
4. Shape the rice pudding with a tablespoon and distribute on four beautiful plates. Decorate the dumplings with the fruit puree and the remaining strawberries.
5. Tip:
6. 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.
7. A grappa and / or espresso goes well with it.