For rice pudding, put ¾ l. of milk, ¼ cream, rice and cinnamon branches to cook (removing from time to time) in a casserole over low heat.
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| Ingredients to ice cream with milk with barquillo and chocolate: |
| For ice cream :: 800 ml. of milk 300 ml. of cream 100 gr. of rice 100 gr. of sugar 3 sticks of cinnamon | For the barquillo :: 2 claras 60 gr. of butter 60 gr. OF SUGAR GLAS 60 gr. from flour to decorate :: chocolate of coverage mint leaves rods |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with cava |
Ingredients to ice cream with milk with barquillo and chocolate:
2. At 30 minutes, add the sugar and let cook for 10-15 more minutes.
3. Remove the cinnamon branches, let it temper, add the milk and cream reserved above.
4. Trittura with an electric blender.
5. Pass it by a strainer, pour the mixture into molds and enter the freezer until it hardens.
6. For the barquillo, heat the butter in the microwave.
7. Put the whites in a jug, add the butter, flour and sugar sifted glasses.
8. Crush with an electric blender until a homogeneous dough.
9. Enter it in a pastry sleeve and extend small portions (giving them the way you like) on a plate lined with paper or baking rubber.
10. Enter the oven at 180ºC for 4-5 minutes. Mold them hot.
11. Fund chocolate in the microwave or in the water bath.
12. It serves an ice cream on each dish and decorate it with chocolate threads, some mint leaves and currants.
13. To unmold the ice cream, place them briefly in a wide container with hot water.
14. Then pass a knife gently through the edges and volt it on the plate.
