Trauttmansdorff rice

Name: Trauttmansdorff rice
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 500 ml Milk; 75 g Sugar; 1 TEASPOON Bourbon vanilla sugar; 1 pinch Salt; 125 g Rice Pudding; 1 can(s) (425 ml) Cocktail Fruit; 4 sheets Gelatine; 100 g Whipped cream; 2 TABLESPOONS Liqueur (e.g. Maraschino)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

500 ml Milk
75 g Sugar
1 TEASPOON Bourbon vanilla sugar
1 pinch Salt
125 g Rice Pudding
1 can(s) (425 ml) Cocktail Fruit
4 sheets Gelatine
100 g Whipped cream
2 TABLESPOONS Liqueur (e.g. Maraschino)

Directions

1
Bring milk, sugar, vanilla sugar and salt to the boil. Stir in rice and let it swell at low heat for about 30 minutes, stirring occasionally
2
In the meantime, drain the cocktail fruits, while collecting the juice. Soak the gelatine in cold water. Remove the rice from the stove and pour it into a metal bowl, let it cool down for about 10 minutes. Squeeze the gelatine. Dissolve in warm rice while stirring. Carefully mix rice with approx. 2/3 of the cocktail fruit. Cool the rice in the bowl on a cold water bath. Whip the cream until stiff. Fold cream and liqueur into the rice
3
Rinse 10 timbal moulds (100 ml capacity) with cold water, add rice mixture. Knock the moulds on the work surface to prevent air bubbles from forming. Cover and refrigerate for about 3 hours. Turn the rice over onto plates. Serve with the rest of the fruit cocktail and the collected juice. Decorate with mint
4
waiting time approx. 4 hours