Latte-macchiato rice pudding with apple sauce

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 6
  • 2 Apples (e.g. Boskop)
  • 4 heaped tablespoons (20 g each) Sugar
  • 1⁄2 Tsp Cinnamon
  • 1⁄2 l Milk
  • 100 g Rice Pudding
  • 3 TSP instant espresso powder
  • 200 g Whipped cream
  • 1 package Vanilla sugar

Directions

  1. 1

    For the apple sauce, wash, peel, quarter, core and finely dice apples. Bring to the boil with 2 tbsp. sugar, cinnamon and 100 ml water, cover and simmer for about 15 minutes. Stir in between. Puree if necessary.

  2. 2

    Let it cool down.

  3. 3

    Boil up milk for the rice pudding. Stir in rice, 2 tablespoons of sugar and espresso powder and bring to the boil. Cover and allow to swell at low heat for 30-35 minutes, stirring from time to time. Leave to cool slightly.

  4. 4

    Whip cream and vanilla sugar until stiff. Fold 100 g into the lukewarm rice, divide into six glasses and chill. Put the rest of the cream into a piping bag with a large star-shaped spout and squirt it onto the rice pudding.

  5. 5

    Keep cool until serving. Drizzle with some apple sauce, add the rest.

Nutrition Facts

KCAL
310 kcal
CARBS
39 g
FATS
14 g
PROTEINS
5 g

Categories & Tags

DessertDesserts & Baking