Nero Beppino Rice Pudding with fresh Berries sauce and toasted hazelnut.
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.
"..Dalle ricette di Mamma Rosetta..."