Elevate this classic and comforting dessert with the exquisite allure of festive spice and Gallo's velvety rice. Top with cherry and kirsch compote to make this humble dessert the festive pièce de résistance.
Crimson cinnamon rice pudding
Ingredients115g Gallo Arborio rice 675g whole milk 115g double cream 40g deZaan crimson red cocoa powder 10g ground cinnamon |
MethodInto a large pan add rice, whole milk, double cream, and sugar. Bring up to a simmer and stir regularly until the rice is cooked and absorbed most of the liquid. Add the crimson cocoa powder and cinnamon and taste (adjust to your taste). Serve hot or cold. |
Cherry kirsch compote
Ingredients250g fresh cherries Grandes Distilleries Peureux kirsch, to taste |
MethodCook cherries and sugar in a pan until breaking down (keep it quite chunky). Add kirsch to taste and place on top of rice pudding. |
Assembly
Ingredients |
MethodPlace rice pudding into glass bowl. Add dried sour cherries on top. Add cherry and kirsch compote. Serve. |
