Milk rice with apple-ginger compote

Name: Milk rice with apple-ginger compote
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g Round grain rice; 400 ml Milk; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 200 g Whipped cream; 1 piece(s) (30 g) Ginger; 500 g Apples; 200 ml apple juice; 7-10 Tbsp Fat and cinnamon sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

150 g Round grain rice
400 ml Milk
100 g Sugar
1 pinch Salt
2 Eggs (size M)
200 g Whipped cream
1 piece(s) (30 g) Ginger
500 g Apples
200 ml apple juice
7-10 Tbsp Fat and cinnamon sugar

Directions

1
Prepare rice pudding according to package instructions in boiling milk with 20 g sugar and a pinch of salt. Place in a cold water bath and stir until cold. Mix eggs and 80 g sugar and whip until thick and creamy. Whip the cream until stiff. Gradually stir rice pudding into the egg cream. Fold in the cream. Pour into a greased and cinnamon sugar sprinkled box form (1 litre capacity) and place in the freezer for at least 6 hours, preferably overnight.
2
Peel the ginger and cut into fine cubes. Peel and quarter apples, remove core. Cut quarters into slices. Boil up apple juice and ginger. Add apple slices, bring to the boil, remove from the heat and put in a cool place. Approx. 15 minutes before portioning, remove ice from the mould and place in the refrigerator. Cut the ice into slices and serve with compote
3
waiting time approx. 7 hours