Page 118 - Passion4Baking The Magazine

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Ricewicthrreedasamuce

FOR THE RICE CREAM: Place the carton of cream in the freezer for 15 minutes
1 CUP + 1 tbsp (250 ml) HEAVY CREAM before starting this recipe.
2-3 tbsp. POWDERED SUGAR Pour the cream into a mixing bowl with the powdered
SEEDS FROM ½ VANILLA BEAN sugar and vanilla seeds. Whisk until soft peaks form then
2 CUPS (500 g) COLD READY-MADE SWEET RICE PUDDING fold in the cold rice pudding with a rubber spatula or large
spoon. Cover and chill until needed.
FOR THE RED SAUCE: To make the red sauce: Put the water and sugar into a
¼ CUP (60 ml) WATER small pan. Heat until the sugar has just dissolved. Put
¼ CUP (50 g) GRANULATED SUGAR the raspberries into a blender. Pour the sugary water into
JUICE FROM ½ LEMON the blender with the raspberries. Add the lemon juice and
9 oz. (250 g) FRESH RASPBERRIES pulse until the mixture is smooth.
Serve the red sauce with the rice cream.
118 Passionforbaking.com