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🍽️ Rice Pudding Strawberry Ice Bomb

365 kcal · 30 min · 4 servings

Rice Pudding Strawberry Ice Bomb Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the milk into a pot.
  2. 2. Add the scraped vanilla seeds, the vanilla pod, and the lemon zest to the milk.
  3. 3. Slowly bring the milk to a boil.
  4. 4. Sprinkle the rice pudding mix into the boiling milk.
  5. 5. Simmer the rice covered for 15 minutes.
  6. 6. Turn off the heat and let the rice swell for another 15 minutes.
  7. 7. Stir the rice occasionally during this time.
  8. 8. Soak the gelatin leaves in cold water.
  9. 9. Wash the strawberries and remove the green tops.
  10. 10. Set aside some whole strawberries for decoration.
  11. 11. Cut half of the strawberries into small pieces.
  12. 12. Puree the other half of the strawberries into a puree.
  13. 13. Squeeze the gelatin and dissolve it.
  14. 14. Stir the dissolved gelatin into the strawberry puree.
  15. 15. Chill the strawberry-gelatin mixture until it sets.
  16. 16. Wash and hull the strawberries for the sauce.
  17. 17. Puree the strawberries for the sauce.
  18. 18. Stir the orange juice into the strawberry puree.
  19. 19. Chill the strawberry sauce.
  20. 20. Dip the ice bomb mold briefly into hot water.
  21. 21. Invert the frozen rice bomb onto a plate.
  22. 22. Whip the cream with cream stabilizer until very stiff.
  23. 23. Fill the whipped cream into a piping bag with a star tip.
  24. 24. Decorate the rice bomb with the whipped cream.
  25. 25. Garnish the bomb with pistachios and the reserved strawberries.
  26. 26. Serve the strawberry sauce separately.

Nutrition per serving