Fruit Ice Cream Croquettes

Boil rice pudding in sugar, milk, vanilla sugar, salt and lemon zest for 30 minutes on low heat. In the meantime, finely dice the fruit and mix into the cooked long grain rice. Soak gelatine for 5 minutes, squeeze well and stir into the still warm fruit ice cream. Place the mixture in the refrigerator to set.

Whip the cream until stiff and fold into the long grain rice. Fill into a piping bag with a 2 cm diameter nozzle, squeeze into small rolls and set in the refrigerator for about 1 hour. Then divide into 4 cm long croquettes. 3.

In the meantime, lightly toast the coconut flakes in a frying pan without fat. Roll the croquettes in it.

Preparation time: 35 min. Preparation time: 180 min.

Makes about 40 pieces

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