Rice pudding and apricot ice cream with lemongrass
g ginger (fresh)
Ingredients · Servings 8
- 1 stalk of lemongrass
- 30 g ginger
- 1 vanilla bean
- 200 ml coconut milk
- 200 ml milk
- Salt
- 50 ml whipped cream
- 50 g rice pudding
- 20 g sugar
- 180 g apricot
- 1 tsp lime juice
Method · 45 min
- Remove the tough outer leaves from the lemongrass. Finely slice the lemongrass. Peel and finely dice the ginger. Halve the vanilla bean lengthwise and scrape out the seeds. In a saucepan, bring the coconut milk, cream, milk, lemongrass, ginger, a pinch of salt, vanilla seeds, and pod to a boil. Let it steep for 10 minutes. Strain through a sieve.
- Bring the milk mixture to a boil in a saucepan with the rice, stirring constantly. Simmer the rice over low heat for 20-30 minutes, stirring occasionally, until very soft, then allow to cool.
- Wash the apricots, pat them dry thoroughly, halve them, remove the pits, and cut them into approximately 1 cm pieces. Mix with lime juice. Stir half of the apricots into the rice pudding. Distribute the remaining apricots among the ice pop molds (about 1 teaspoon per mold). Fill the molds with rice pudding, insert the sticks, and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving. Remove the ice pops from the molds and serve.
Also included: 8 popsicle molds (approx. 175 ml capacity each)
