Marzipan milk rice

Name: Marzipan milk rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 ml Milk; 200 g Rice Pudding; 50 g Marzipan raw mass; 75-100 g Milkmaid (sweetened condensed milk); 400 g Plums; 1/2 Bag of raspberry-flavoured red fruit jelly; 250 ml Plum or cherry juice; 4 TABLESPOONS Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 4 TABLESPOONS flaked almonds; 7-10 Tbsp Lemon and fine mint stems

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 ml Milk
200 g Rice Pudding
50 g Marzipan raw mass
75-100 g Milkmaid (sweetened condensed milk)
400 g Plums
1/2 Bag of raspberry-flavoured red fruit jelly
250 ml Plum or cherry juice
4 TABLESPOONS Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
4 TABLESPOONS flaked almonds
7-10 Tbsp Lemon and fine mint stems

Directions

1
Boil up the milk. Cook rice pudding in it at low heat for about 45 minutes. Finely chop the marzipan and stir in. Season to taste with sweetened condensed milk. Meanwhile clean, wash, halve and stone the plums for the compote.
2
Stir red fruit jelly powder, 4 tablespoons of juice and sugar until smooth. Boil up the rest of the juice, 250 ml water, plums and lemon peel. Stir in the mixed powder. Boil up briefly while stirring. Cut rice pudding into balls with an ice-cream scoop.
3
Serve with the plum compote. Serve decorated with flaked almonds, lemon and fine mint stems.