Saffron rice pudding  

Chocolate mousse with Drambuie

 
  • 200 GRAM ROUND GRAIN RICE
  • 3 CUPS MILK
  • 1/2 TSP CARDAMOM POWDER
  • 50 GRAM SHAVED ALMONDS
  • 100 GRAM ALMOND PASTE
  • 150 GRAM HONEY
  • 5 THREADS SAFFRON
  • 4 TBSP VODKA
  • 4 TBSP CREAM
  • 3 EGGS
 

Soak the saffron in the vodka for 2 hours. Bring the milk to the boil with a cup of water and add the rice; simmer for 15 minutes. Add the almond paste, the cardamom powder, the honey, the cream, the vodka and the eggs and pour this in a greased oven dish. Sprinkle with shaved almonds. Bake the pudding half an hour at 180 degrees Celsius.

Melt the chocolate with 3 tablespoons cream. Whip the rest of the cream. Allow the melted chocolate to cool down a little, add the Drambuie and stir well. Now add the whipped cream, and whip the entire mixture for 30 seconds more. Refrigerate for 2 hours. Decorate with a piece of fruit.


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