Frozen Rice Parfait with Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 429 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 625 milliliters milk
- 100 grams short grain rice
- salt
- 135 grams sugar
- 375 grams Whipped cream
- 1 packet whipped cream stabilizer
- 2 ripe Apricot
- 7 egg yolks
- 1 packet Vanilla sugar
- 1 Orange (juiced)
Preparation steps
Bring 500 ml (approximately 2 cups) milk to a boil, add the rice, reduce the heat and simmer for 20-30 minutes, stirring occasionally, until al dente. Season with 1 pinch of salt.
Meanwhile, bring 250 grams (approximately 1 cup) water and 60 grams (approximately 1/4 cup) sugar to a boil and cook until syrupy. Let cool.
Whip 250 grams (approximately 1 cup) cream with the whipped cream stabilizer until stiff and chill. Rinse the apricots, blanch in hot boiling water, rinse under cold water until cool, peel then pit and purée.
Whisk 3 egg yolks in a bowl with an electric mixer until fluffy. Gradually add the cooled syrup. Mix in the apricot purée and whip until light and fluffy.
Carefully fold into the rice then fold in the whipped cream. Distribute between 4 ramekins and freeze for at least 6 hours.
For the orange sauce: Gently warm the remaining cream and milk in a pot. Whisk the remaining egg yolks with the remaining sugar and the vanilla sugar. Whisk in the warm milk-cream mixture. Transfer to a hot water bath and whip until thick and creamy. Add the orange juice, let cool then chill.
To serve: Invert the rice puddings onto dessert plates and serve with the sauce. Garnish with orange segments, orange zest and ice cream cones, if desired.
