Cold apricot bowl with rice pudding

For 1 person
  • 250 g Apricots
  • juice of 1/2 lemon
  • 50 g Sugar
  • 1 EL Raspberries
  • 200 g Rice pudding
  • 1 Knife tip ground cinnamon
  • Mint
35Minutes
easy
1.
Scald the apricots with boiling water, rinse briefly in cold water and peel off the skin. Halve the fruit, stone it and cut into pieces. Bring 1/4 liter of water, lemon juice, sugar and apricots to the boil and stew for about 5 minutes.
2.
Puree the fruits with the cutting stick of the hand mixer and chill. Sort the raspberries. Serve the cold bowl with rice pudding and raspberries, dust with cinnamon and garnish with mint.

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