Rice Pudding Imperatrice

Prepare and set up to make Rice Pudding Imperatrice : Pudding made ​​from this rice could be an alternative choice if you feel bored with the pudding of flour ingredients. Please follow the instructions Rice Pudding Imperatrice Recipes and practice in your kitchen, good creative.

Ingredients of The Rice Pudding Imperatrice Recipes:

1. milk 600 grm
2. sugar 200 grm
3. whipped cream 750 grm
4. rice 150 grm
5. fruits 950 grm
6. gelatine 100 grm
7. powder gelatine 20 grm
8. fruit puree 20 - 30 grm
9. raisins 30 grm
10. zest of lemmon, zest of orange
11. vanilla flavour
12. red color
13. slices of fruits

Rice Pudding Imperatrice

How to cook Rice Pudding Imperatrice:

Warm 100 grm gelatine previously dissolved, 20 - 30 grm fruit puree (or concentrate) , little sugar for sweetening , few drops red color it is advisable to test the strength of the gelatine. If it is too soft add little more of the jelly agent.  This into 12 timbale or souffle forms.

Boil 1 1/2 lt water approximately a pinch of salt , 150 grm washed rice for 6 - 7 minutes, remove the water.

Boil 600 grm milk , add the half cooked rice. Mix in 200 grm sugar, zest of orange , zest of lemmon, few drops vanilla flavour.

Cook this for at least 20 min, remove from the fire. Stir in 30 grm raisins approx. Pour into a large pan or sheet, cool down to room temperature. Mix in 20 grm powder dissolve in water, or use gelatine 130 - 150 grm previous dissolved gelatine (approx).

Fold in 600 grm whipped cream, 650 grm fruits small diced. Fill this mixture into the forms which already containing the jelly. Chill until firm.

Pour moderately hot water into a pan up to almost the height of the forms filled with the pudding. Dip the bottom of the forms into the water in order to warm the gelatine cover inside.

Place the whole form into the water basin after a few seconds. Remove from the water the sides of the pudding start to soften. Shake the form to loosen the rice, place the pudding into a round plate.

Decorate 150 grm whipped cream and slices of fruits , pulp 300 grm fruits (strawberry or raspberry sweetened with sugar and colored with red color, appricot sweetened and added some yellow color). Posted by Pastry Bakery Recipes.

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Hot Pudding Frankfurt

Hot Pudding Frankfurt Recipe this is may be enough to help you in presenting the pudding to your beloved family. Follow each step-by-step instructions on making Hot Pudding Francfurt Recipes as below.

Ingredients Hot Pudding Frankfurt :

1. eggs 12 
2. sugar 400 grm
3. soft butter 175 grm 
4. ground nuts 200 grm
5. cornstarch 70 grm
6. zest lemmon 1
7. cinnamon 1
8. biscuit crumbs 150 grm
9. pinch of salt
10. glazed fruits 50 grm
11. raisins 30 - 40 grm
12. water 750 cc
13. red wine 375 cc
14. almonds 16 grm

Pudding Frankfurt

How to cook Hot Pudding Frankfurt:

Separate 12 eggs the white to a firm snow beat with approx 2/3 of 175 sugar. Mix the remaining sugar in a machine bowl with 175 grm soft butter, add 200 grm ground nuts blend in the egg yolks. incorporate 40 grm cornstarch, 1 zest lemmon, 1 tsp cinnamon, 150 grm biscuit crumbs on a paper. Blend pinch of salt these ingredients with the help of a wooden spatula into the egg whites. Mix together with the egg yolk mixture. Add 50 grm glazed fruits (finaly chopped). Stir few times just to blend all ingredients.

Grease and flour timbale forms (amount depending on the size of the form), fill the mixture up to 1/4 of the forms, with the help of a small ladle or ice-cream scoop.

Place the forms into a bain marie, fill the bain marie with hot water to half the height of the timbale forms. Bake in a dry oven temperature of about 175 celcius , approx 1/4 hour before starting of the service time. Remove  when baked, keep pudding in the forms until the fierce heat has dissapeared, turn over the forms, shake slightly . Place the pudding on a greased tray, keep in the moderately warm place until called for service.

Soak 30 - 40 grm raisins in water, boil 750 cc water in a pan, add 375 cc red wine, 225 grm sugar, dash of cinnamon, little clove, few drops red colour. Pour in 30 grm cornstarch (dissolved)  in order to thicken the sauce a little. Stir with a whisk until the sauce begins to bubble. Remove from the fire, drain the raisins on cloth,

Add the sauce, complete  with 16 grm almonds (sliced and toasted) the sauce. Keep this hot in a bain marie. Place one piece of the warm pudding on a dessert plate. Pour one ladle of the sauce over the pudding , serve immediately. The pudding Francfurt is served on aunderliner with a doily paper, sometime the sauce is given separately in a saucer. Posted by Pastry Bakery Recipes.

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