Cheese-rice-cake with chocoalte- and rum-dressing 2018-03-03

Rice cake: Select the rice and pour them to 1,5 dl hot water. Braise the rice under cover over low heat. Once the rice absorbed the water, add the boiling milk and braise the rice in the oven under cover at 150 oC until they’re soft. Whisk the egg yolks with granulated sugar, vanilla sugar, grated orange peel and raisins soaked in water until the mix is foamy. Add the processed cheese to the mix then the rice pudding. Whip the egg whites with a pinch of salt and half of the granulated sugar until they form stiff peaks, then add this to the cream cheese base. Dice the orange and the plum and mix into the rice cake. Pour the paste into a buttery, floury cake pan and cake it in the preheated oven at 150 oC. Rice cake can be prepared in silicone molds sas well. The baking period for the cake is approximately 40 minutes. The cake is ready when it passes the cake tester needle test: stick it into the cake and if it’s clean when pulling out, the cake is ready; you can take it out of the oven. Let it cool for 15 minutes, then trim the cake and divide for 12 slices. Chocolate dressing: Whisk together the egg yolks, cocoa powder, flour, sugar and 1 dl milk. Then add the remaining hot milk and thicken it over hot water steam, then add the chocolate pieces and melt them together. Pour the rum into the dressing before serving. Serve the rum-chocolate dressing with the rice cake slices while the dressing is hot.