Rice pudding with raspberry jelly

Serves 6
Rice pudding with raspberry jelly
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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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