An elegant dessert that is sure to be a crowd pleaser. Soak gelatin in cold water, as anything less than cold may interfere with the blooming stage.
Cuisine : European Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 90 mins Ready in : 130 mins Serves : 6
INGREDIENTS:
Rice Pudding
- 200g Arborio (Risotto) Rice
- 1 litre of Milk
- 1 Vanilla Pod (split), or I tsp Vanilla Essence
- 1 pinch of Salt
- 100g Caster Sugar
- 4 Eggs
- 200ml President Whipping Cream (whipped until stiff)
Raspberry Jelly
- 200g Fresh or Frozen Raspberries
- 40g Sugar
- 5g Gelatin Powder (soaked in 25ml cold water)
DIRECTIONS:
To prepare rice pudding
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Wash the rice until water runs clear. Place the rice in a saucepan with enough cold water to cover and bring to boil. Cook for 1 minute and strain. Rinse rice under running water.
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In a saucepan, heat up the milk, split vanilla pod (or essence) and a pinch of salt. When the milk is boiling, add the rice. Cover saucepan with lid and transfer to a preheated oven and bake at 150°C for 25 minutes.
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Meanwhile, beat together the sugar and eggs until creamy. Remove the cooked rice from oven and add sugar-and-egg mixture, stirring continuously for 2 to 3 minutes to prevent egg from coagulating and spoiling the texture of the pudding. Refrigerate until cold.
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Add in whipped cream, mix well and set aside.
To prepare jelly
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Combine raspberry and sugar in a saucepan and bring to boil over medium heat. Add soaked gelatin and cook for 1 minute. Blend the mixture for a fine texture.
To serve
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Layer rice pudding and jelly in a jar and set in the refrigerator to chill. Serve chilled, decorated with a dollop of Chantilly and fresh raspberries, if desired.