Caramelized rice pudding with raspberry sorbet

• 500 g raspberries (frozen)
• 100 g Lotao Jaggery Kiss raw cane sugar
• 2 tbsp lemon juice

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!