Rice pudding cam to compote

Name: Rice pudding cam to compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 l Milk; 1 (125 g) Bag of rice pudding; 1 big orange; 1 medium-sized bulb; 1 tablespoon (10 g) Cornstarch; 1/4 l Pear or apple juice; 2-3 TABLESPOONS Lemon juice; 30 g Milk chocolate; 7-10 Tbsp Lemon balm; 7-10 Tbsp and orange slices

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 l Milk
1 (125 g) Bag of rice pudding
1 big orange
1 medium-sized bulb
1 tablespoon (10 g) Cornstarch
1/4 l Pear or apple juice
2-3 TABLESPOONS Lemon juice
30 g Milk chocolate
7-10 Tbsp Lemon balm
7-10 Tbsp and orange slices

Directions

1
Boil milk in a pot. Pull off the stove. Stir rice pudding into the hot milk with a whisk. Continue stirring for 1 minute. Then let it swell for about 10 minutes
2
Peel the orange so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. Wash and quarter the pear and cut out the core. Cut the pear into columns
3
Mix starch and 3 tablespoons of juice until smooth. Boil up the rest of the pear, orange and lemon juice. Stir in starch and bring to the boil. Add pear wedges and simmer for 2-3 minutes. Carefully fold in the orange filets
4
Roughly chop the chocolate and stir into the rice pudding. Use 2 moistened tablespoons to cut off cams and arrange on plates with the compote. If desired, decorate with lemon balm and orange slices.