Ingredients:
10 persons
Rice porridge:
½ l whole milk
75 g porridge
150 g finely chopped, crumbled almonds
25 g sugar
a little salt
Almond cream:
5 pasteurised egg yolks
5 leaves of husblas
½ l whipping cream
75 g sugar
100 g light chocolate
½ dl Amaretto (Italian almond liqueur)
Procedure:
Rice porridge:
The milk is boiled with sugar and salt, the rice is added while stirring together with the almonds. Cook the porridge under a lid, stirring the pot regularly. Cool.
Almond cream:
Melt the chocolate in a water bath and soak the husk in cold water for about 10 minutes. Whip the cream until light and fluffy. Beat the egg yolks and sugar until white, melt the husblas in a water bath until approx. 37°. While stirring, first pour the husk into the egg mixture, then pour in the melted chocolate while still stirring. Stir the amaretto into the rice pudding and fold 1/3 of it into the egg-chocolate mixture. Then fold in the rest of the rice pudding along with the whipped cream.
Put the almond cream in the fridge for about 3 hours or until it has set.
Figs in spice sauce:
5 figs
3 dl water
200 g cane sugar
bay leaves, whole cloves, whole pepper, cinnamon and allspice
Rinse the figs and cut them into quarters. Boil the water, cane sugar and spices together to make a stock and cool the stock slightly before pouring over the figs. Leave to soak for at least 24 hours.
Presentation:
The almond cream is arranged in balls and the figs are placed around it. Decorate with toasted almonds and a mint leaf.
Ingredients
Directions
Rice porridge:
The milk is boiled with sugar and salt, the rice is added while stirring together with the almonds. Cook the porridge under a lid, stirring the pot regularly. Cool.
Almond cream:
Melt the chocolate in a water bath and soak the husk in cold water for about 10 minutes. Whip the cream until light and fluffy. Beat the egg yolks and sugar until white, melt the husblas in a water bath until approx. 37°. While stirring, first pour the husk into the egg mixture, then pour in the melted chocolate while still stirring. Stir the amaretto into the rice pudding and fold 1/3 of it into the egg-chocolate mixture. Then fold in the rest of the rice pudding along with the whipped cream.
Put the almond cream in the fridge for about 3 hours or until it has set.
Figs in spice sauce:
5 figs
3 dl water
200 g cane sugar
bay leaves, whole cloves, whole pepper, cinnamon and allspice
Rinse the figs and cut them into quarters. Boil the water, cane sugar and spices together to make a stock and cool the stock slightly before pouring over the figs. Leave to soak for at least 24 hours.
Presentation:
The almond cream is arranged in balls and the figs are placed around it. Decorate with toasted almonds and a mint leaf.
