Products for cooking:

Cook rice according to directions on the package (it is convenient to use a portion of rice bags). Mango wash, peel, cut into arbitrary, chop the mango flesh into a puree with the lemon juice.

Cooked rice put in a bowl, add 1 tbsp of powdered sugar and 50 ml. of whipping cream (of the total). Let the rice to cool, place in refrigerator to cool. Mango puree RUB through a sieve from the mango fibers. In puree (get 200), add 1 tbsp. of powdered sugar, mix, add gelatin. Allow gelatin to swell, heat the mango puree in the MICRO ( 40%=2 minutes), to dissolve the gelatin.

Mango puree pour into kremanku (2 bowl for 250 ml.) allow the jelly to solidify (refrigerate). The remaining cream (200 ml.) whisk in the persistent mass, stir in the cold rice. Creamy rice put on top of frozen mango jelly. Top the dessert (optional) garnish with raspberries.

Bon appetit!!!

Delicious and varied Breakfast weekend!!!

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