Trauttmansdorff rice with strawberries and apricot wedges

Name: Trauttmansdorff rice with strawberries and apricot wedges
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 ml Milk; 125 g Rice Pudding; 3 TABLESPOONS Sugar; 1 can(s) (425 ml, 240 g) Apricots; 250 g Strawberries; 250 g Whipped cream; 7-10 Tbsp grated rind of 1 untreated lemon; 20 g ground pistachio kernels; 7-10 Tbsp Lemon balm; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 ml Milk
125 g Rice Pudding
3 TABLESPOONS Sugar
1 can(s) (425 ml, 240 g) Apricots
250 g Strawberries
250 g Whipped cream
7-10 Tbsp grated rind of 1 untreated lemon
20 g ground pistachio kernels
7-10 Tbsp Lemon balm
7-10 Tbsp Cling film

Directions

1
Bring milk to the boil, sprinkle with rice and allow to swell at low heat for about 35 minutes, stirring frequently. Pour rice into a bowl, stir in sugar and cover with cling film so that no skin forms. Allow to cool. Drain apricots in a sieve, cut into slices. Put a strawberry aside for decoration. Wash the rest, clean and cut in half.
2
Whip the cream until stiff, pour 2 tablespoons of cream into a piping bag with star-shaped spout. Fold the rest of the cream and lemon peel into the rice. Layer the fruits alternately with the rice in glasses. Sprinkle dessert with pistachios and decorate each with a cream tuff. Slice the strawberry aside and place on top. Decorate with lemon balm leaf as desired
3
Waiting time approx. 1 hour