Almond rice cone with cherry sauce

Name: Almond rice cone with cherry sauce
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 450 ml Milk; 1 (125 g) bag of rice pudding mixture; 7-10 Tbsp grated rind of 1 untreated lemon; 30 g chopped almonds; 1 glass (370 ml; drained weight 185 g) Sour cherries; 10 g Cornstarch; 7-10 Tbsp Lemon balm and lemon peel strips; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

450 ml Milk
1 (125 g) bag of rice pudding mixture
7-10 Tbsp grated rind of 1 untreated lemon
30 g chopped almonds
1 glass (370 ml; drained weight 185 g) Sour cherries
10 g Cornstarch
7-10 Tbsp Lemon balm and lemon peel strips
7-10 Tbsp Oil

Directions

1
Bring milk to the boil in a pot. Remove from heat and stir in the rice pudding with a whisk. Add lemon zest and continue stirring for about 1 minute. Then let it swell for about 10 minutes. Roast the almonds in a pan without fat until golden brown.
2
Let it cool down a little bit and stir it into the rice pudding. Spread some oil on 3 ramekins (each containing approx. 150 ml), fill in the rice pudding and smooth it down. Cool in the fridge for about 30 minutes and let it get firm. In the meantime drain the cherries. Collect the juice. Mix starch and 2-3 tablespoons of juice. Bring the rest of the juice to the boil and thicken with the mixed starch. Bring to the boil again and fold in the cherries. Leave to cool.
3
Mix starch and 2-3 tablespoons of juice. Bring the rest of the juice to the boil and thicken with the mixed starch. Bring to the boil again and fold in the cherries. Leave to cool. Turn out the rice pudding on plates and serve with the cherry sauce. Sprinkle with strips of lemon peel and serve decorated with lemon balm