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Pear "Nelusko"

4 servings

Ingredients

• 160 g Short-grain rice (large-grain)
• Water (nach Bedarf)
• Vanilla sugar (nach Bedarf)
• 1 Prise Salt
• Milk (nach Bedarf)
• 80 g Sugar
• 4 Stk Gelatin (leaf, dissolved)
• 0.12 L whipped cream (beaten)
• Stewed pears (halved) (nach Bedarf)
• whipped cream (for decoration) (nach Bedarf)
• Stewed cherries (nach Bedarf)
• sponge fingers (nach Bedarf)
• 100 g Cooking chocolate
• 2 EL Oil

Instructions

1. Bring coarse-grain rice to a boil with three times the amount of water.
2. Add some vanilla sugar, salt, and double the amount of milk, cover, and braise in the oven at medium heat for about 15 minutes until tender.
3. Then stir in 80 g sugar.
4. After cooling, carefully fold in the dissolved gelatin and whipped cream.
5. Fill the rice mixture into small, moistened tartlet molds and chill.
6. Before serving, briefly dip the molds in hot water, turn out onto glass plates, and place half a compote pear on top with the cut side up.
7. Cover with cold chocolate sauce.
8. Decorate with whipped cream and compote cherries.
9. Serve with sponge fingers, crispy wafer cookies, or small shortbread pastries.
10. For the chocolate sauce: Warm 100 g cooking chocolate and stir in 2–3 tablespoons of oil until smooth.

Based on a cookbook by Hans Hofer (1964), adapted with AI.