Rice cream brûlée

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bring milk, vanilla sugar and salt to the boil. Add rice, bring to the boil while stirring and let it swell at low heat for about 30 minutes, stirring occasionally

2. 2

   In the meantime stir 3 tablespoons of cherry nectar with starch until smooth. Boil up the rest of the juice with 40 g sugar, stir in the mixed starch and let it simmer for about 1 minute. Remove the pot from the stove, fold in the frozen fruit

3. 3

   Separate the egg. Whisk the egg yolks and fold into the rice. Beat the egg white until stiff, then add 2 tbsp. sugar. Fold the beaten egg white into the rice. Fill rice into a bowl, sprinkle with cinnamon sugar. Caramelize with a crème brûlée distiller until light brown. Add berry sauce. Decorate with mint. Sprinkle with pistachio nuts

Nutrition Facts

KCAL
350 kcal

CARBS
63 g

FATS
7 g

PROTEINS
9 g