For cereals we use white short-grain rice, "Italica" TM "Mistral". It is great for this dessert - mushy grains, forming around him a sticky cloud.

Milk, 200ml cream, vanilla pod and 30g. sugar put on the fire. When the milk comes to a boil-fill it with rice. After boiling, diminish the heat to low, and cook, stirring constantly.

Lightly beat the egg yolks with 45 g of sugar. When the rice is almost ready, pour into it the beaten yolks with the sugar and immediately stir. Return to low heat and, stirring constantly, bring the state of the cereal to thick cream. The yolk will zagustit cereal (but be careful not turned into scrambled eggs), will make a lot so silky and beautiful. To cool the porridge. Rice at this time will further swell.

At this time, prepare the salted caramel. Sugar (95g), pour in a dry frying pan and put on medium heat. Gently heat the sugar, without disturbing it.

The oil to the caramel should be warm, room temperature or even warmer. When the caramel will be the color of buckwheat honey, add to it oil.

Constantly stir until a homogeneous mass. Mix first zarenitsa, and then thickens.

Pour in slightly warmed cream and add a pinch of salt. Mix well.

If you have salted butter, you can not solicitatie can add flavorings - vanilla, almond, cinnamon, and even anise.

Prepare the molds, in which You'll serve porridge. You can, of course, put her in one form. But I think that in portions of the molds, it will be much more colorful and richer. I have as shapers of wine glasses and glasses for martinis. Placed on the bottom of the berry or berry mixture.

Last year both my mom, not saying a word, learned how to freeze seasonal berries with maximum space saving in the refrigerator. I benefited greatly from their way and now, when the berries have all been done, and the berries still left, I simply grind in a blender (my family does not like until a homogeneous consistency, with chunks of berries), sugar (1 liter of berries 0.5 Cup (for 250ml) sugar). In the form of a stack package, it is poured berry puree. Close the package and freeze. Well, when the form is not high. Then removed the package from the mold and placed berry bricks at each other. This layer is then very easy to cut, great thawed, without losing flavor and beautiful bright summer colors. Add to ice cream though, even in desserts. Just class! And the knives of the blender is very simple and not dangerous to clean (this I learned from the girls on our website). Simply drop the blender in a glass of water and turn on. For half a minute-all the knives are clean. Will simply rinse.

Berries put rice porridge. Caramel put in a plastic bag, cutting off his tip. And just pour the cereal to the edges of the molds. Or just carefully put the caramel teaspoon in Fig.

You can then cool the cups and serve immediately.