Description
Tender, sweet, with slight acidity and a mild taste of wine. Another one of my favorite dish of the Hungarian cuisine. Ideally it should be cooked with plums, but my plums did not want to sing... But in the garden are finally ripe apricots and still have some cherries... so help yourself!
Ingredients
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Figure
2 pack
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Brown sugar
100 g
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Lemon
1 piece
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Apricot
200 g
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Cherry
100 g
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Gelatin
10 g
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Dry white wine
200 ml
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Water
200 ml
Cooking
We will prepare our ingredients. Pre-boil 2 bags of rice in unsalted water. Well washed, to expel extra gluten, drain the water and let cool. For this dish it is advisable to use long-grain rice, such as basmati or indica.
Cherries and apricots remove the bones and add sugar. It is better to use fine sugar. Leave for 10 minutes to fruit juice gave.
Pour the gelatin to swell in 200 ml of cold water for 30-40 minutes.
Until gelatin swells, remove from the lemon zest and squeeze the juice.
Begin to cook the syrup: mix the sugar, wine, zest and lemon juice. Boil on low heat for 20 minutes to evaporate the alcohol and the syrup slightly thickens.
Add the rice. Allow to simmer for a further 5 minutes to let the rice absorb the syrup. Add swollen gelatin. Heated to dissolve the gelatin, but do not allow to boil!
In the form put the dessert in layers: first the fruit, then a layer of rice, again fruit...
And so on until filled form. Put into the fridge for a few hours to complete curing of the gelatin. To the dessert was easily removed from the mold, it is necessary to put a minute in a bowl of hot water.
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