Rice pudding with cherry jelly

Name: Rice pudding with cherry jelly
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Sour cherries; 500 ml Sour cherry nectar; 50 g sugar + 2 tablespoons sugar; 1 package Vanillin sugar; 25 g Cornstarch; 1 l Milk; 1 pinch Salt; 200 g Rice Pudding; 200 g Whipped cream; 20 g Butter; 1-2 TEASPOONS Cinnamon; 7-10 Tbsp Lemon balm

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Sour cherries
500 ml Sour cherry nectar
50 g sugar + 2 tablespoons sugar
1 package Vanillin sugar
25 g Cornstarch
1 l Milk
1 pinch Salt
200 g Rice Pudding
200 g Whipped cream
20 g Butter
1-2 TEASPOONS Cinnamon
7-10 Tbsp Lemon balm

Directions

1
Wash the cherries, drain them, remove the stalks and pit them. Bring 450 ml of nectar to the boil in a saucepan. Meanwhile stir 50 ml nectar, 30 g sugar, vanillin sugar and starch until smooth. Stir into the boiling nectar, bring to the boil and simmer for about 1 minute while stirring.
2
Add cherries, bring to the boil and simmer for another 1-2 minutes, stirring several times. Remove from the stove. Bring milk and salt to the boil in a pot, add rice pudding, stir and bring to the boil.
3
Leave to swell for 25-30 minutes at low heat. Add cream, butter and 20 g sugar, bring to the boil again briefly. Mix 2 tbsp. sugar and cinnamon. Arrange rice pudding and a little cherry compote on plates.
4
Sprinkle rice pudding with cinnamon sugar and decorate with lemon balm. Add the remaining cherries separately.