Marzipan rice pudding with plums

Name: Marzipan rice pudding with plums
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 l Milk; 7-10 Tbsp Salt; 100 g Rice Pudding; 50 g Marzipan raw mass; 1 package Vanillin sugar; 3 TABLESPOONS Sugar; 500 g Plums / Plum plums; 2 crossed out. Tbsp. starch; 1/4 l Plum juice; 1 TABLESPOON flaked almonds

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 l Milk
7-10 Tbsp Salt
100 g Rice Pudding
50 g Marzipan raw mass
1 package Vanillin sugar
3 TABLESPOONS Sugar
500 g Plums / Plum plums
2 crossed out. Tbsp. starch
1/4 l Plum juice
1 TABLESPOON flaked almonds

Directions

1
Bring milk and 1 pinch of salt to the boil. Stir in rice and simmer covered over low heat for about 30 minutes. Dice marzipan finely or grate coarsely. Stir in vanillin sugar. Season to taste with about 1 tbsp. sugar. Let it cool down
2
Wash, halve and stone the plums. Stir starch and 4 tbsp. juice until smooth. Bring the rest of the juice, 1/4 l water, 2 tbsp sugar and plums to the boil and simmer for about 3 minutes. Stir in the starch, bring to the boil again and continue to simmer briefly. Let it cool down
3
Roast the almonds until golden brown. Remove. Arrange compote in deep plates. Use an ice-cream scoop to cut out balls or a tablespoonful of cams from the rice pudding and place them on the plums. Sprinkle with almonds