Rice Pudding with Berries

Ingredients

• 400 ml milk
• 80 g sugar
• 1 piece untreated lemon zest
• 175 g milk rice
• soft butter (for the molds)
• sugar (for the molds)
• 2 Eggs
• 300 g Strawberries
• 200 g Raspberries
• 2 tbsp sugar
• 1 tbsp Lemon Juice
• 1 tbsp roasted pine nuts
• mint

Instructions

1. 1.

   Bring the milk, sugar and lemon zest to a boil. Add the rice. Cover and simmer for about 20 minutes, stirring occasionally. Remove from heat and discard the zest.

2. 2.

   Preheat the oven to 180°C fan. Grease four small ramekins and dust with sugar.

3. 3.

   Separate the eggs. Mix the yolks into the rice mixture. Whisk the whites until stiff and fold them in. Pour the pudding into the prepared molds, smooth the tops and bake for about 40 minutes.

4. 4.

   Remove from the oven and let cool slightly.

5. 5.

   Wash, trim and halve the strawberries. Separate the raspberries and set aside some berries for garnish. Puree the remaining fruit with sugar and lemon juice until fine, then strain through a sieve.

6. 6.

   Serve each pudding on a plate, drizzle with berry sauce and garnish with the reserved berries, pine nuts and mint.