Wafer tartlet with a rice mousse and pumpkin
- Dishes on the basis of wafer semi-finished products
- Tender Crusty Tartlet –
- Round rice –
- Milk – 125ml
- Cream –
- Brandy –
- Sugar –
- Pumpkin – 300g
- Vanilla, cinnamon
- Pumpkin cut into small pieces, wrap in foil and bake for
45–60 minutesat a temperature of 190° until soft. Cool, peel and grind in a blender. Put itin a pastry bag.
- Mix cream and milk, bring to a boil.
Add riceand sugar. Simmer for 25 minutesuntil tender. Add vanillaand brandy, cover with cling film and cool slightly.
- Fill the tartlets with rice pudding.
Put thepumpkin mousse on top and sprinkle with ground cinnamon.