Ingredients:

1 pack of Nero Beppino rice pudding Melotti

0,5 l milk

200 g sugar

100 g hazelnut

50 g awater

250 g fresh berries

How to prepare:

In a pot, boil the fresh berries for 15 minutes, then blend them. Sieve it to divide the seeds.

For the almond Brittle:

In a pot put the sugar and the water and cook it until the caramel will have a golden color. Then put of the fire and add the minced hazelnut. Settle this and let it to rest.

Pour the content of one packet into a saucepan. Addd 500 ml of cold milk, whisking continuously to prevent lumps from forming.

Bring to a boiland simmer for 4 minutes, stirring continuously, until it starts to thicken. Pour into a cakepan or into a smaller cups. Let cool completely before turning it over on the serving plates.

Add the fresh berries sauce and the toasted hazelnut and serve it.

Buon appetito!

"..Dalle ricette di Mamma Rosetta..."