Almond rice cones with cherry sauce

For 3 people
  • 450 ml milk
  • 1 (125 g) Bag of rice pudding mix
  • grated zest of 1 untreated lemon
  • 30 g chopped almonds
  • 1 glass (370 ml; Section weight 185 g) sour cherries
  • 10 g cornstarch
  • Lemon balm and lemon zest strips
  • Oil
30 minutes
light
1.
Bring the milk to the boil in a saucepan. Remove from heat and stir in the rice pudding with a whisk. Add the lemon zest and stir for another 1 minute. Then let it soak for about 10 minutes. Roast the almonds in a pan until golden brown. Let cool a little and stir into the rice pudding. Brush 3 molds (approx. 150 ml each) with a little oil and pour in the rice pudding and smooth out. Cool in the refrigerator for about 30 minutes and allow to set. In the meantime, drain the cherries. Catch the juice. Mix the starch and 2-3 tablespoons of juice. Bring the rest of the juice to the boil and bind with the starch. Bring to the boil again and fold in the cherries. Let cool down. Turn the milk rice cones onto the plate and serve with the cherry sauce. Sprinkle with lemon peel strips as desired and serve decorated with lemon balm
1 person approx:
  • 400 kcal
  • 1680 kJ
  • 9 g protein
  • 11 g fat
  • 64 g carbohydrates

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