Imperial Rice Pudding - cooking recipe

Ingredients

2 tablespoons gelatin
3 cups milk
3 tablespoons rice, boiled, mashed with little milk
8 tablespoons sugar
2 tablespoons blanched almonds, ground to paste with milk
1 teaspoon vanilla essence
200 g fresh cream
4 tablespoons powdered sugar
blanched almond, for decorating
glace cherries

Preparation

Soak gelatin in little warm water and then melt on low heat.
Boil milk and add prepared rice, remove from heat and mix in the sugar and almond paste; let it cool and then add the essence and gelatin.
Refrigerate the mixture until semi set.
Whip fresh cream with powdered sugar until stiff over ice cubes.
Mix the cream with the semi set milk mixture, pour is a serving bowl decorate with almonds and cherries.
Put it in the refrigerator to set.