Difference between revisions of "Bavarian Rice Cloud with Bittersweet Chocolate Sauce"
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* 1 tablespoon [[amaretto]] or other [[almond-flavored liqueur]] | * 1 tablespoon [[amaretto]] or other [[almond-flavored liqueur]] | ||
| − | == | + | == Procedures == |
# Sprinkle [[gelatin]] over [[milk]] in small saucepan; let stand 1 minute or until [[gelatin]] is softened. | # Sprinkle [[gelatin]] over [[milk]] in small saucepan; let stand 1 minute or until [[gelatin]] is softened. | ||
# Cook over low heat, stirring constantly, until [[gelatin]] dissolves. | # Cook over low heat, stirring constantly, until [[gelatin]] dissolves. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | + | ==References== | |
| + | <references/> | ||
[[Category:Almond liqueur Recipes]] | [[Category:Almond liqueur Recipes]] | ||
[[Category:Amaretto Recipes]] | [[Category:Amaretto Recipes]] | ||
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[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
[[Category:Gelatin Recipes]] | [[Category:Gelatin Recipes]] | ||
| − | [[Category:German | + | [[Category:German cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
Latest revision as of 07:09, 14 July 2012
Description
Makes 10 servings.
Ingredients
- 1 envelope unflavored gelatin
- 1½ cups skim milk
- 3 tablespoons sugar
- 2 cups cooked rice
- 2 cups frozen light whipped topping, thawed
- 1 tablespoon amaretto or other almond-flavored liqueur
- ½ teaspoon vanilla extract
- vegetable cooking spray
- bittersweet chocolate sauce (recipe follows)
- 2 tablespoons sliced almonds, toasted
Bittersweet chocolate sauce
- 3 tablespoons cocoa
- 3 tablespoons sugar
- ½ cup nonfat buttermilk
- 1 tablespoon amaretto or other almond-flavored liqueur
Procedures
- Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened.
- Cook over low heat, stirring constantly, until gelatin dissolves.
- Add sugar and stir until dissolved.
- Add rice; stir until well blended.
- Chill until the consistency of unbeaten egg whites.
- Fold in whipped topping, liqueur and vanilla.
- Spoon into 4-cup mold coated with cooking spray.
- Cover and chill until firm.
- To serve, unmold onto serving platter.
- Spoon chocolate sauce over rice pudding.
- Sprinkle with toasted almonds.
Bittersweet chocolate sauce
- Combine cocoa and sugar in small saucepan.
- Add buttermilk, mixing well.
- Place over medium heat, and cook until sugar dissolves.
- Stir in liqueur; remove from heat.
