Latte-macchiato rice pudding with apple sauce

Name: Latte-macchiato rice pudding with apple sauce
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 Apples (e.g. Boskop); 4 heaped tablespoons (20 g each) Sugar; 1⁄2 Tsp Cinnamon; 1⁄2 l Milk; 100 g Rice Pudding; 3 TSP instant espresso powder; 200 g Whipped cream; 1 package Vanilla sugar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 Apples (e.g. Boskop)
4 heaped tablespoons (20 g each) Sugar
1⁄2 Tsp Cinnamon
1⁄2 l Milk
100 g Rice Pudding
3 TSP instant espresso powder
200 g Whipped cream
1 package Vanilla sugar

Directions

1
For the apple sauce, wash, peel, quarter, core and finely dice apples. Bring to the boil with 2 tbsp. sugar, cinnamon and 100 ml water, cover and simmer for about 15 minutes. Stir in between. Puree if necessary.
2
Let it cool down.
3
Boil up milk for the rice pudding. Stir in rice, 2 tablespoons of sugar and espresso powder and bring to the boil. Cover and allow to swell at low heat for 30-35 minutes, stirring from time to time. Leave to cool slightly.
4
Whip cream and vanilla sugar until stiff. Fold 100 g into the lukewarm rice, divide into six glasses and chill. Put the rest of the cream into a piping bag with a large star-shaped spout and squirt it onto the rice pudding.
5
Keep cool until serving. Drizzle with some apple sauce, add the rest.