Rice Pudding Dessert in a Glass

Ingredients

• 1 l milk
• 1 piece untreated orange zest
• 2 saffron strands
• 80 g sugar
• 100 g fine wheat semolina
• 2 tbsp raspberry syrup
• 80 g whipped cream
• candied flowers (optional)

Instructions

1. 1.

   Boil half the milk with the orange zest, saffron and 40 g sugar. Gradually stir in half the semolina and let it thicken for about 5 minutes while stirring occasionally.

2. 2.

   Bring the remaining milk to a boil with the rest of the sugar. Add the remaining semolina and cook for another 5 minutes, stirring occasionally. Then fold in the raspberry syrup.

3. 3.

   Whip the cream until stiff peaks form and fold each half into the two rice puddings separately. Fill two piping bags with large tips and pipe alternately onto glasses to create a swirl effect. Serve the Rice Pudding Dessert in a Glass with candied edible flowers if desired.