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Pudding tuscany risotto
Ingredients
Rice cream:
- 500ml (2 cups) of milk
- 100g (1/2 cup) of sugar
- A pinch of vanilla sugar
- Lemon (zest)
- 140g (1/2 cup) of rice
Shortcrust pastry:
- 280g (2 cups) of all-purpose flour
- 140g (1/2 cup) of butter (cold)
- 90g (1/2 cup) of powdered sugar
- Lemon (zest)
- A pinch of salt
- 1 egg
Custard:
- 250ml (1 cup) of milk
- Vanilla extract
- 2 egg yolks
- 60g (1/4 cup) of sugar
- 20g (1/4 cup) of cornstarch
- Powdered sugar
*Recipe on video and text may differ from each other!
How to cook Pudding tuscany risotto:
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