Rice pudding with cream and red fruit jelly

Name: Rice pudding with cream and red fruit jelly
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Raspberries; 250 g red currants; 250 g Sour cherries; 250 ml Sour cherry nectar; 50 g Sugar; 1 package Vanillin sugar; 1 tablespoon (15 g) Cornstarch; 800 ml Milk; 1 pinch Salt; 200 g Rice Pudding; 100 g Whipped cream; 20 g Butter; 7-10 Tbsp Lemon balm

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Raspberries
250 g red currants
250 g Sour cherries
250 ml Sour cherry nectar
50 g Sugar
1 package Vanillin sugar
1 tablespoon (15 g) Cornstarch
800 ml Milk
1 pinch Salt
200 g Rice Pudding
100 g Whipped cream
20 g Butter
7-10 Tbsp Lemon balm

Directions

1
Raspberries selected. Wash the currants and remove from the stalks. Wash the cherries, drain and stone them. Bring 200 ml nectar to the boil in a pot. Stir 50 ml nectar, 30 g sugar, vanillin sugar and starch until smooth.
2
Stir into the boiling nectar, bring to the boil and simmer for about 1 minute while stirring. Add cherries and currants, bring to the boil and simmer for another 1-2 minutes, stirring several times. Remove from the heat and allow to cool. Fold in raspberries. Bring milk and salt to the boil in a pot, add rice pudding and bring to the boil while stirring. Let it swell for about 30 minutes at low heat, stirring occasionally. Stir in cream, butter and 20 g sugar. Bring to the boil again briefly. Fill rice pudding into bowls, arrange compote on top.
3
Bring milk and salt to the boil in a pot, add rice pudding and bring to the boil while stirring. Let it swell for about 30 minutes at low heat, stirring occasionally. Stir in cream, butter and 20 g sugar. Bring to the boil again briefly. Fill rice pudding into bowls, arrange compote on top. Decorate with lemon balm
4
Preparation time approx. 50 minutes. waiting time approx. 1 hour