Rice Pudding with Grapes

Preparation (about 50 min):

Bring milk with cinnamon stick, vanilla pulp, orange and lemon peel to a boil, steep a little and remove the spices. Then add the long-grain rice (ratio 1 part long-grain rice, 4 parts milk) and roll gently until smooth. Squeeze the soaked gelatine well, fold into the rice pudding, add sugar and whipped cream.

Cut out round circles from the Frankfurt base, spread with smoothly stirred apricot jam, form one base in the tartlet ring, fill halfway with rice pudding, place another tartlet base on top, fill to the brim with rice pudding, refrigerate the tartlet.

Melt the clear cake glaze with water, add halved grapes, mound a cap on the tartlet. Cut the tartlet in half lengthwise and arrange on plates, drizzle with raspberry puree and garnish with mint.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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