
Ingredients
For 10 portions
For the rice pudding
250g
QimiQ Classic, room temperature
200g
Risotto rice
800ml
Milk
2
Stick of cinnamon
40g
Butter, softened
80g
Sugar
4
Egg yolk(s)
150g
Low fat quark [cream cheese]
4
Egg white(s)
400g
Plums, cored
10ml
Rum
20g
Sugar
g
Butter, for the baking tin
g
Sugar, for the baking tin
Preparation
- Cook the rice, milk and cinnamon stick until almost all of the milk has been absorbed. Allow to cool.
- Whisk the butter and sugar until fluffy. Gradually add the egg yolks and continue to whisk. Spoon the QimiQ into the mixture and mix well. Add the quark and mix well.
- Add the QimiQ mixture to the rice and mix well.
- Whisk the egg whites until stiff and fold carefully into the mixture.
- Place the plums into a greased oven proof dish and drizzle with the rum and sugar mixture. Cover with the rice cream.
- Bake in the preheated oven 350° F for approx. 45 minutes.