Ingredients:

  • Tender Crusty Tartlet – 1 pack
  • Round rice – 50 g
  • Milk – 125ml
  • Cream – 125 ml
  • Brandy – 1 tea spoon
  • Sugar – 45 g
  • Pumpkin – 300g
  • Vanilla, cinnamon

 

Preparation:

  1. Pumpkin cut into small pieces, wrap in foil and bake for 45-60 minutes at a temperature of 190° until soft. Cool, peel and grind in a blender. Put it in a pastry bag.
  2. Mix cream and milk, bring to a boil. Add rice and sugar. Simmer for 25 minutes until tender. Add vanilla and brandy, cover with cling film and cool slightly.
  3. Fill the tartlets with rice pudding. Put the pumpkin mousse on top and sprinkle with ground cinnamon.
    Bon appetit!