Name: Danish almond rice cream with red fruit sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 Litres milk; 60.00 ml sugar; 1.00 vanilla pod, split; 1.00 eggs yolk only; 100.00 g almonds ground; 250.00 ml cream thick; 1.00 eggs whites only; 500.00 g fruit red; 30.00 g castor sugar; 15.00 ml cornflour or potato flour

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Ingredients (10)

1.00 Litres	milk
60.00 ml	sugar
1.00	vanilla — pod, split

basmatic rice

1.00	eggs — yolk only
100.00 g	almonds — ground
250.00 ml	cream — thick
1.00	eggs — whites only

RED FRUIT SAUCE

500.00 g	fruit — red
30.00 g	castor sugar
15.00 ml	cornflour — or potato flour

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Method:

Place milk, sugar and vanilla in a large saucepan and bring slowly to boil. Remove vanilla bean (if using) and stir in rice. Reduce temperature and cook, uncovered, until rice is very soft and pudding is thick, stirring often to prevent sticking.
Remove from stove and quickly and thoroughly stir in egg yolk, so that it cooks in heat of rice. Stir in ground almonds.
Tip pudding out onto a large plate and leave to cool, stirring occasionally.
Whisk cream and egg white until stiff, in separate bowls.
Fold cold rice into cream, then fold into egg white.
Pour into a glass serving dish and refrigerate until slightly firmed.
Spoon red fruit sauce over and refrigerate for several hours before eating.
RED FRUIT SAUCE: Place fruit and sugar in a saucepan, bring to boil and simmer for a minute or so. Stir in cornflour, dissolved in 60 ml (4 tbsp) cold water and bring back to boil to thicken and clear.
Cool and chill before spooning over almond rice cream.