Cherry milk rice cake

Name: Cherry milk rice cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 Organic Lemon; 1 Vanilla pod; 1 l Milk; 300 g Rice Pudding; 250 g Mascarpone; 175 g Sugar; 1 glass (720 ml) Sour cherries; 150 g Butter; 250 g Cantuccini; 50 g white couverture; 1 large freezer bag

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 Organic Lemon
1 Vanilla pod
1 l Milk
300 g Rice Pudding
250 g Mascarpone
175 g Sugar
1 glass (720 ml) Sour cherries
150 g Butter
250 g Cantuccini
50 g white couverture
1 large freezer bag

Directions

1
Wash the lemon, grate dry and peel the zest in zests. Cut the vanilla pod lengthwise and scrape out the pulp. Boil up the milk with half of the lemon zest and vanilla pulp, stir in the rice pudding. Cook over low heat stirring continuously for about 20 minutes. Fold in mascarpone and 75 g sugar to form a smooth mixture, set aside and allow to cool
2
Drain the sour cherries. Simmer with 100 g sugar and remaining lemon zests for about 10 minutes. Then fill into a high mixing bowl and puree with a chopping stick, let cool down
3
Melt the butter. Pour the cantuccini into a freezer bag, crush them with the dough roll and mix them with the butter. Spread the crumb mixture as a base in a square springform pan (24 x 24 cm) lined with baking paper and press down well
4
Spread the rice pudding evenly on the base and spread the cherry puree on top. Refrigerate for at least 4 hours (preferably overnight)
5
Finely chop the couverture with a knife and sprinkle over the cake just before serving
6
Waiting time approx. 5 hours