Description
Dessert inspired by the well-known crème brûlée. Very gentle base of rice, fresh berries and crunchy caramel crust - very tasty!
Ingredients
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Figure
70 g
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Milk
400 ml
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Vanilla
1 piece
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Strawberry
300 g
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Salt
1 piece
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Sugar
4 Tbsp
Cooking
Measure out required quantity of rice.
Pour the rice milk and put on fire. Vanilla pod cut lengthwise, to get the pulp. Put in a saucepan pod and pulp. Lightly salt and add 1 tablespoon of sugar.
Cook the rice for 30-35 minutes, stirring occasionally. If necessary, add more milk.
Strawberries wash, dry, remove tails and cut into cubes. Take shape with low sides, spread a thin layer of strawberries on the bottom of the forms.
From rice to pull out the vanilla pod. Give it a little cool and put into molds.
Pour into each mold the sugar to a thin layer covers the whole Fig. Using the torch heat the sugar until caramel and crisp. If no burner, you can use the oven in the mode "grill". Put the molds with water and put under strong grill until brown.
Bon appetit!
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