Rice pudding with cherries and cranberries

Soak the gelatin in cold water. Heat the milk with the vanilla sugar and dessert rice and cook the rice pudding according to the instructions on the package. Stir in the almond liqueur and allow to cool slightly. Squeeze the gelatine and dissolve it in the warm rice pudding. Beat the whipped cream with the sugar. Rinse the pudding mold with cold water. Fold the whipped cream through the cooled rice pudding and scoop the mixture into the mold. Put 2-3 hours in the refrigerator (or a day in advance).

Well the cranberries in the berry gin.

Loosen the edges of the pudding in the mold with a knife or by pushing with your fingers. Shake the pudding a little and turn around on a scale.

Heat the cherries with juice. Add the cranberries with berry gin and bind the sauce with diluted potato starch. Spoon the warm sauce over the pudding.

Light stars from the marzipan. Garnish the rice pudding with marzipan stars or Christmas chocolates.