Rice-vanilla cream with plum compote

Ingredients

Directions

1. 1

   Wash, halve and stone the plums. Caramelise 40 g sugar and 1 tablespoon water in a pot until golden brown. Deglaze with plum juice and lemon juice and simmer until the sugar is dissolved. Add the plums and simmer for about 5 minutes. In the meantime stir starch with a little water until smooth.

2. 2

   Stir into the compote, bring to the boil again. Remove from the heat and let it cool down. In the meantime bring milk, rice and 1 pinch of salt to the boil. Cook in a closed pot at low heat for about 25 minutes, stirring occasionally. Stir vanillin sugar and 20 g sugar into the rice pudding. Remove the rice pudding from the heat and cool for 5-10 minutes. In the meantime, separate the eggs. Beat the egg white until stiff, add 1 tablespoon of sugar and a pinch of salt. Whisk the egg yolk with the cream. Stir into the rice porridge.

3. 3

   In the meantime, separate the eggs. Beat the egg white until stiff, add 1 tablespoon of sugar and a pinch of salt. Whisk the egg yolk with the cream. Stir into the rice porridge. Fold in the beaten egg white. Fill into a bowl and let it cool down. Arrange vanilla ice cream and plum compote cold or lukewarm in glasses

4. 4

   With 6 people: