Apple rice pudding with raspberry sauce
- 1 pack (250 g) frozen raspberries span>
- 300 g Rice pudding
- 1 1/2 l Milk
- 250 g Whipped cream
- 1 packet 'Fine lemon peel'
- pulp of 1 vanilla pod
- 1 pinch salt span>
- 200 g Sugar
- 750 g Apples
- Juice of 1 1/2 lemons
- 1 packet vanillin sugar
- 1 span> cinnamon stick
- 2 span> Eggs (size M)
- a lemon wedge and lemon balm ul>
- Thaw the raspberries. In the meantime, wash the rice. Bring the milk and cream to the boil in a saucepan except for 2 tablespoons. Add rice, lemon zest, vanilla pulp and salt and let soak over low heat for about 25 minutes.
- Just before the end of the cooking time, stir in 100 g of sugar. In the meantime, cut the apples into quarters, core and cut into pieces. Drizzle with the juice of 1/2 lemon. Put the apples, 1/8 liter of water and 50 g of sugar in a saucepan and bring to the boil.
- Simmer on low heat for about 5 minutes. Drain. Bring the raspberries, juice of 1/2 lemon, 25 g sugar, vanilla sugar and the cinnamon stick to the boil in a saucepan and cook for about 1 minute over low heat while stirring.
- Take out the cinnamon stick. Remove the rice pudding from the stove. Separate eggs. Mix the egg yolks with the rest of the cream and stir into the rice pudding. Beat the egg whites until stiff and fold in with the apples, except for a few for garnish.
- Core the remaining apple halves and cut into narrow wedges. Melt the rest of the sugar in a pan, pour in the rest of the lemon juice and let the apple wedges caramelize on both sides.
- Put the rice pudding in a glass bowl, cover with the remaining apple pieces and wedges. Serve with a lemon wedge and garnished with lemon balm if you like. Serve with the raspberry sauce.
1 person approx.:
- 870 kcal li>
- 3650 kJ
- 21 g protein
- 39 g fat
- 105 g carbohydrates