Latte macchiato rice pudding with apple sauce

Name: Latte macchiato rice pudding with apple sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1⁄2 Vanilla pod; 1⁄2 l Milk; 40 g Sugar; 7-10 Tbsp Salt; 2-3 TEASPOONS Espresso powder (instant); 100 g Rice Pudding; 250 g Whipped cream; 1 package Vanilla sugar; 1 glass (approx. 340 ml) Apple sauce (or see recipe "apple sauce")

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1⁄2 Vanilla pod
1⁄2 l Milk
40 g Sugar
7-10 Tbsp Salt
2-3 TEASPOONS Espresso powder (instant)
100 g Rice Pudding
250 g Whipped cream
1 package Vanilla sugar
1 glass (approx. 340 ml) Apple sauce (or see recipe "apple sauce")

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, sugar, 1 pinch of salt, vanilla pod and pulp to the boil. Stir in espresso powder. Add the rice and simmer over low to medium heat for about 25 minutes, stirring occasionally.
2
Turn off the cooker and let the rice pudding swell on the cooker for about 10 minutes. Transfer the finished rice into a bowl, removing the vanilla pod. Let the rice cool down for 30-40 minutes, stirring in between.
3
Whip 100 g cream until stiff, fold into the lukewarm rice and divide into four glasses. Place in a cool place for at least 30 minutes until serving.
4
Whip 150 g cream until stiff, pour in vanilla sugar. Pour cream into a piping bag with a large star-shaped spout. Spray 1 thick cream tuff onto each latte macchiato rice pudding. Pour about 2 tablespoons of apple sauce over each cream tuff.
5
Add the rest of the apple sauce.