Amaretto rice cake

INGREDIENTS for 8 PERSONS 1 sponge disc 1 's/Spain 2 cm thick, 1 small glass of amaretto, peeled almonds 80 g, 150 g rice, 6 glasses of milk, 200 g sugar, 1 tablespoon butter, 10 g gelatin sheets, 1/2 lemon, 1 egg, 2 tablespoons dry white wine, 300 g of apricots, 250 ml of cream, 1 tablespoon coarse salt.

Preparation: 50 minutes cooking time: 38 minutes difficulty: medium Prepared the dish.

Place the hinge edge on a serving dish, place inside the rim the puck clipped Spain loaf to precise measurement.

To achieve this, place the Board on the pan of Spain and cut along the outline and using a pointed knife.

Wet the sponge Spain with the liquor.

Keep aside 15 g almonds coarsely chopped, the other with a knife or with the Crescent and sprinkle the chopped on pan of Spain.

Keep the pot in the refrigerator until time to compose.

Rinse the rice in plenty of cold water and drain.

Pour it in a pot in which you have brought to a boil 2 l of water with 1 tablespoon coarse salt.

Cook for 3 minutes, and drain; put it in a saucepan with the milk and butter and bring to a boil.

Cook for 25 minutes over a medium heat without cover.

The milk should soak up completely.

Spread the rice on a plate, spolverizzatelo with 100 g of sugar, let rest for 10 minutes and stir.

Meanwhile, chop the leaves of gelatine, place them in a pan of steel or heat resistant glass, join, 5 2 cups of hot water, juice and lemon rind well washed and the remaining 100 g of sugar.

Let stand for 10 minutes, stir, put on the heat and bring to a boil; Let cool for 15 minutes.

Together, stirring constantly, 5 minutes mounted with white wine.

Put the syrup on the stove, take the boil for 10 minutes.

Strain it through a cloth.

Wash the apricots, cherries and blend the pulp; stir the syrup Fruit Smoothie, add half of mixture to the rice and mix well.

Whip the cream very cold for 6 minutes with a whisk by hand and with a 3.

Add the rice in small quantities and with vertical movements of the whip by hand.

Pour the rice on the basis of Spain's pan, level it well with the blade of a knife and cover with the remaining syrup mixture and puree of apricots.

You need to form an even layer.

Put the Pan in the refrigerator for 6 hours.