Description
Delicious dessert with a delicate, creamy texture and spicy Indian influences.
Ingredients
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Milk
700 ml
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Bay leaf
2 piece
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Olive oil
2 Tbsp
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Cumin
1 Tbsp
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Sesame
1 Tbsp
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Ginger
2 Tbsp
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Sugar
250 g
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Cherry
1 kg
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Figure
100 g
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Butter
50 g
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Vanilla sugar
1 Tbsp
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Cardamom
2 piece
Cooking
Chutney is better to make in advance and store in the fridge. For him it is best to use brown sugar. I took Mistral Demerara.
In a skillet or saucepan with a thick bottom on high heat to heat oil. Add cumin, sesame seeds, Bay leaf and ginger.
Add the spices cherries, pitted and sugar. Wait until the cherry juice and let boil, then reduce the heat and leave be approximately 1 – 1.5 hours.
Chutney is ready transfer to a dry airtight jars.
For rice pudding well suited Arborio rice and Demerara sugar from the Mistral. The rice is first necessary to grind using a blender. To the milk add rice and sugar. Add oil, vanilla sugar and cardamom. Bring to a boil and cook over medium heat until tender. The prepared pudding, whisk for 30 seconds.
Put it on plates, cups or like me, jars and pour chereshnevym chutney.
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