Trauttmansdorff rice

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring milk, sugar and vanilla sugar to the boil. Stir in rice. Cover and let it swell for about 40 minutes at low heat

2. 2

   Soak the gelatine in cold water. Drain the fruit and collect the juice. Dice half the apricots. Squeeze the gelatine well and dissolve in the hot rice. Fold in the diced apricots and half the cherries. Let the rice cool down a bit

3. 3

   Whip the cream until stiff and fold into the rice. Rinse 4 small moulds (each with a capacity of approx. 1/4 l) in cold water. Pour in rice and chill for at least 3 hours

4. 4

   Fill up fruit juice to 400 ml with water if necessary and bring to the boil. Stir starch with 1-2 tbsp. water until smooth, bind juice with it. Season to taste with lemon juice. Cut the remaining apricots into slices and mix them with the rest of the cherries into the juice. Let cool off. Turn out the rice and serve with the sauce

Nutrition Facts

KCAL
360 kcal

CARBS
65 g

FATS
8 g

PROTEINS
5 g