Rice Pudding with Orange Caramel

1. cardamom seeds release from the capsules and finely crush in a mortar. Bring long grain rice with vanilla pulp, cardamom, milk, 5-8 drops of almond flavoring, orange blossom water and 50 g sugar to boil. Cover and cook at low temperature for 20-25 min.

2. soak gelatin in cold water. Now squeeze it and let it melt in the warm rice pudding. Set aside to cool for 1 to 1 1/2 hours until long grain rice begins to firm up.

Coarsely chop the pistachios. Set aside 1/2 tbsp each pistachios and candied orange peel for garnish. Whip the cream until stiff and fold into the slightly firm rice pudding with the remaining pistachios and candied orange peel. Rinse a baking bowl (800 ml capacity) or 4 small bowls (200 ml capacity each) with cold water.

Pour in the rice pudding, spread it smoothly and put it in the refrigerator for at least 6 hours.

For the orange caramel, peel 1 orange with a julienne knife. Squeeze all the oranges (about 300 ml). Caramelize remaining sugar until golden brown, add orange juice and orange peel. Boil syrupy to a third.

Cut the pomegranate in half and remove the seeds from between the membranes. Place the baking bowl with the rice pudding briefly in hot water. Loosen long-grain rice at edges with a kitchen knife and turn out onto a large flat plate.

Drizzle long-grain rice with a little orange caramel and top with candied orange peel, violet leaves, pomegranate seeds, and

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