3 dl rice pudding
2 dl double cream
1 tsp Dansukker Vanilla Sugar
400 g frozen raspberries
4 dl raspberry syrup, diluted with water to taste
2 dl Dansukker Jelly Sugar Multi
Whip the cream stiff and fold into the rice pudding. Stir in the vanilla sugar. Divide the rice pudding between individual glasses. Spoon the raspberries on top. Mix the raspberry syrup with the jelly sugar in a saucepan and boil for 30 seconds. Allow to cool slightly, then pour the jelly over the raspberries. Refrigerate until serving.
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