Riso budino con cioccolato bianco e cardamomo con gelatina e salsa in cameraJenny Zarins Charles Worthington is an award-winning hairdresser, a world-class host—at his homes in the South of France, London, and Kent—and a great fan of Green & Black's, going back to the very early days when Jo Fairley \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\(wearing her other 'hat' as a Beauty Editor\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\), introduced him to the chocolate\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\. This is one of Charles's favorite chocolate indulgences\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\.
Informazioni sul reddito
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Il raccolto
Dai 4
Ingredienti
1/2 cup of rice rice rice 1/3 cup of sugar 1 1/3 cup 1% of milk 1/2 cups one of the tears and a half of all cardamom, removed seeds and ground for white chocolate powder 3 1/2 úce, tremors, cakes, tremors, tremors, tremors, tremors, tremors, tremors, tremors, tremors, tremors tremors, tremors, tremors, tremors, tremors, tremors, tremors, tremors, tremori, tremori, tremore, tremore, tremore, torta, torta, tremore, tremore, tremore, torta, tremore, tremoreNella salsa:
1/3 di tazza 1/3 di tazzaPreparazione
Passaggio 1
Metti il riso e lo zucchero nella padella centrale e versare nel latte e nel diametro. Aggiungi la polvere di cardamomo.
Fase 2
Portare a ebollizione, abbassare il fuoco e cuocere per 15-20 minuti fino a quando il riso è gonfio e morbido. Se è leggermente asciutto, aggiungi acqua calda.
Passaggio 3
Rimuovilo dal fuoco e aggiungi il cioccolato Borea bianco. Copri la padella e il libro.
Fase 4
Se vuoi creare una salsa, mescola la gelatina del Cointreau e caldo e delicatamente nella padella.
Passaggio 5
Dividi il riso tra quattro ciotole e cospargi di salsa.
Fase 6
Se lo desideri, servire con cioccolato bianco.
