Karamellisierter Reispudding mit Himbeersorbet

Caramelized rice pudding with raspberry sorbet

An oriental fusion of spicy rice pudding and fruity sorbet - you can easily recreate it at home!

Ingredients:

Preparation:

  1. Pour the milk into a pot. Mix the Lotao Java Kiss coconut blossom sugar with the Lotao Deli Prince of Bengal , cut the vanilla pod lengthwise, scrape out the pulp and add everything to the milk. Heat the milk for 8 – 10 minutes, stirring constantly. Set aside to cool.
  2. Melt the butter. Brush a flat, very heat-resistant cake pan with the butter and sprinkle evenly with the powdered sugar. Pour the rice pudding into the mold and gently smooth it out. Do not destroy the butter-sugar layer at the bottom.
  3. Heat the mold on the stove over medium heat and leave it on the stove until it smells like caramel - this takes about 10 minutes. Shake the baking pan meanwhile so that the bottom layer browns evenly. Let the pudding cool for about 5 minutes. Remove from the mold with a spatula.
  4. Place the pudding with the caramelized layer on top in a bowl or on a nice plate.
  5. For the raspberry sorbet : Simmer the Jaggery Kiss raw cane sugar with 100 ml water for 5 minutes and reduce, then allow to cool. Puree the raspberries with lemon juice and then pass through a sieve.
  6. Stir the sugar mixture into the raspberry puree. Place in the freezer for at least 4 hours, stirring with a fork after every hour.
  7. Finally, garnish the rice pudding with cinnamon powder, serve the raspberry sorbet (e.g. in a ball shape) and enjoy!
A little tip: Garnish with saffron threads on rice pudding - it tastes and looks perfect!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Entdecke die Bestseller

Veggie Hack & More Fast kitchen Rice