Dessert Recipes - Tyrolean

Ingredients

• 65 g/good 1/4 cup short-grain (pudding) rice

• 600 ml/2 1/2 cups milk

• 40 g/1 1/2 oz/3 tbsp granulated sugar

• 10 ml/2 tsp powdered gelatine

• 1 green eating (dessert) apple

• Lemon juice

• 225 g/8 oz/2 cups strawberries, hulled and quartered

• 150 ml/2/3 cup double (heavy) cream, whipped

• 15 ml/1 tbsp icing (confectioners') sugar

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Method:

1. Put the rice and milk in a saucepan. Bring to the boil, reduce the heat and simmer for 30 minutes, stirring occasionally until the rice is tender and the mixture is creamy.

2. Stir in the sugar and gelatine, stirring until both are completely dissolved. Core and dice the apple and toss in lemon juice.

3. Mix the apple with half the strawberries. Fold into the rice, then fold in the cream.

4. Turn into a 900 ml/3 3/4 cup wetted mould (mold) and chill until set.

5. Meanwhile, puree the remaining strawberries with the icing sugar.

6. Turn the rice mould out on to a serving plate, spoon the sauce around and serve cold.