Latte macchiato rice pudding

Name: Latte macchiato rice pudding
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/3 Vanilla pod; 1/2 l Milk; 40 g Sugar; 1 pinch Salt; 2-3 TEASPOONS instant espresso powder; 100 g Rice Pudding; 300 g Whipped cream; 1 package Vanillin sugar; 1 glass (approx. 320 ml) Apple sauce (see recipe "American apple sauce")

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/3 Vanilla pod
1/2 l Milk
40 g Sugar
1 pinch Salt
2-3 TEASPOONS instant espresso powder
100 g Rice Pudding
300 g Whipped cream
1 package Vanillin sugar
1 glass (approx. 320 ml) Apple sauce (see recipe "American apple sauce")

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, sugar, salt, vanilla pod and pulp to the boil in a pot. Stir in espresso powder, add rice and simmer over a low to medium heat for about 25 minutes. Stir in between. Then let it swell for about 10 minutes on the switched off hotplate, covered. Put the rice pudding into a bowl, remove the vanilla pod and let the rice cool down for 30-40 minutes.
2
Whip 100 g cream until stiff and fold into the lukewarm rice. Chill for about 30 minutes. Whip 200 g cream and vanillin sugar until stiff. Put the cream into a piping bag with a large star-shaped spout (18 mm Ø). Divide latte macchiato rice pudding into 4 glasses and squirt a thick cream tuff into each glass. Keep cool until serving. Just before serving, pour approx. 2 tbsp. apple sauce over each cream tuff. Add the rest of the apple sauce
3
Waiting time approx. 1 hour