Cold Rice Pudding with Stuffed Raspberries

Boil rice with a little water once, strain and then cook with milk, orange juice, vanilla pulp, salt and cinnamon stick until soft, about 20 minutes. Soak gelatin in cold water, squeeze out and stir in with lemon juice, orange zest, saffron and Grand Marnier. Fold in yogurt and egg whites beaten stiff with vanilla sugar. Fill the mixture into metal rings (8-10 cm Ø) and chill. For the filled raspberries, first boil apple balsamic vinegar and sugar together. Let cool briefly and stir in the chocolate. Turn the raspberries upside down and fill in the mixture with the help of a piping bag. Chill. For the raspberry puree, mix sugar with raspberries and strain. Place the rice cakes on flat plates, remove the metal ring and add the filled raspberries. Garnish with raspberry puree.

Preparation Tip:

GUARANTEE RECOMMENDATION: Hippen and chocolate chips

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