Creamy rice pudding with red fruit jelly

Name: Creamy rice pudding with red fruit jelly
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 250 g Raspberries; 250 g red currants; 250 g Sour cherries; 250 ml Cherry nectar; 5-6 Tbsp Sugar; 1 package Vanilla sugar; 1 tablespoon (15 g) Cornstarch; 1 l Milk; 7-10 Tbsp Salt; 200 g Rice Pudding; 100 g Whipped cream; 2 TABLESPOONS Butter; 7-10 Tbsp Lemon balm

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

250 g Raspberries
250 g red currants
250 g Sour cherries
250 ml Cherry nectar
5-6 Tbsp Sugar
1 package Vanilla sugar
1 tablespoon (15 g) Cornstarch
1 l Milk
7-10 Tbsp Salt
200 g Rice Pudding
100 g Whipped cream
2 TABLESPOONS Butter
7-10 Tbsp Lemon balm

Directions

1
For the red fruit jelly, select raspberries and wash if necessary. Wash the currants and remove from the panicles. Wash the cherries, remove the stalks and stone them.
2
Boil 200 ml of nectar. Stir the remaining nectar, 3 tablespoons sugar, vanilla sugar and starch until smooth. Stir into the boiling nectar, bring to the boil and simmer for 1 minute while stirring. Add cherries, bring to the boil again and simmer for another 2-3 minutes.
3
Carefully stir in the currants and raspberries. If necessary, sweeten with sugar. Let the red fruit jelly cool down.
4
Bring milk and 1 pinch of salt to the boil. Stir in rice pudding and bring to the boil again. Cover and allow to swell for 25-35 minutes over a low heat. Stir from time to time. Stir in cream, butter and 2 tablespoons of sugar.
5
Serve rice pudding hot or cold with the red fruit jelly. Decorate with lemon balm.