Risflødetærte

Ingredients for Risflødetærte

Instructions for Risflødetærte

To prepare the Risflødetærte recipe, please follow these instructions:

In a tart ring placed macaroon bottom, lubricated with a layer of pickled cherries. Then be half of the already cooked and cooled rice, which only just must be cooked until tender, not indkogt to a fixed rice pudding. To that end, spread a layer of custard and a pie bottom is on. Then stænkes batter with Peter Heering, and again a layer of rice and whipped cream and the last bottom on top.

The whole tart spread with whipped cream and be divided into an appropriate number of pieces.

Each piece decorated with a small cone coated with chocolate and filled with pickled kirsbær and slightly crushed nougat or grated chocolate.

An outline 1 serving: Caroline rice, rinse in cold water, blanched, afdryppes and mixed into the milk that is cooked up with sugar and salt. Box role is covered with a lid, and then, to boil the rice is tender and has absorbed the milk. This boiling can take place over fired or in the oven for about 30 minutes. This an outline can be used for all kinds of risdesserter, both hot and cold.

Cones: Eggs and powdered sugar whipped smooth, then add the flour. Finally, beer and water for the dough has a viscous consistency, not too thin. Lubrication out on clean greasy plates for template. This gives a very uniform thickness and size. If you do not have a template, table spoon or palette knife is used, after which the mass spread of oval platter. Bake in hot oven for the dough is well fine light brown