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LYNDA KAY
Cream rice pudding with hot cherry sauce
A delicious scandinavian recipe. The dessert contains the following ingredients: whole milk, dessert rice (pack 400 g), vanilla sugar, white gelatin, amaretto likorette (bottle 0.75 ml), whipped cream (500 ml), cherries without seeds in syrup (350 g), cinnamon powder, vodka (liqueur) ) and cornstarch.
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Ingredients
Directions
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Cook in a pan the milk, rice and vanilla sugar until porridge according to the instructions on the rice package.
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Soak the gelatine for 5 minutes in cold water and squeeze out the leaves.
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Stir the likorette through the porridge and remove the pan from the heat.
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Squeeze the gelatine and dissolve the leaves in the porridge while stirring.
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Let the pan cool with porridge in a dish with a layer of cold water, stirring regularly.
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Rinse the pudding mold with cold water.
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Fold the whipped cream through the almost cooled rice porridge, scoop the mixture into the mold and let the pudding rise in the refrigerator in 2 1/2 hours.
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Loosen the rice pudding slightly from the edge of the pudding mold with a sharp knife and keep the mold slightly tilted so that air can get in.
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Place a dish on the mold, turn over the dish and shape and let the pudding slip out of the mold.
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Bring the cherries with liquid and cinnamon to a boil in a small pan.
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Add the vodka.
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Stir in a cup the cornstarch with 3 tbsp water and add it to the cherry with vodka while stirring.
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Keep stirring until the moisture is light-bound.
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Spoon the warm sauce over the pudding..
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Nutrition
315Calories
Sodium26% DV620mg
Fat20% DV13g
Protein14% DV7g
Carbs14% DV43g
Fiber8% DV2g
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