Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 125 g rice puddin
- 500 ml milk
- 1 pinch (s) salt
- 300 g cherry (s), pitted
- 5 tablespoon maple syrup
- 3 tablespoons water
- 1 packet vanilla sugar
- 20 g butter
- 25 g suar
- 1 egg yolk
- 100 g flour for moldin
- Oil for deep-frying
- 4 tablespoon egg liqueur
- Mint for garnish
- 2 tablespoon powdered sugar for garnish
Print Recipe
Pin Recipe Instructions
- Bring the rice with milk and salt to the boil in a saucepan and cover and leave to soak over a low heat for about 20 minutes.
- For the sauce, cook the cherries with maple syrup and water in another saucepan for about 2 minutes and allow to cool. Place 14 cherries on kitchen paper. Puree the rest very finely.
- Mix the swollen rice with the vanilla sugar, butter and sugar. Let cool a little and fold in the egg yolks.
- Form balls out of 1 tablespoon each of rice dough with very well floured hands, fill a drained cherry in the middle and press the flour all around. Bake rice balls in portions in hot oil at 180 ° until golden yellow and drain on paper towels.
- Place the rice balls in portions on the sauce, drizzle with eggnog and serve garnished with powdered sugar and mint.
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