Peruvian Symphony Dessert

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 2 ripe bananas, sliced 2 ripe bananas, sliced
• 1 cup (240ml) caramel sauce (store-bought or homemade) 1 cup (240ml) caramel sauce (store-bought or homemade)
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 65g, 35g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large saucepan, combine the Arborio rice, whole milk, heavy cream, sugar, vanilla extract, and salt. Bring to a boil over medium heat, stirring occasionally.
2. 2.
   Reduce the heat to low and simmer for about 30-35 minutes, or until the rice is tender and the mixture has thickened, stirring occasionally to prevent sticking.
3. 3.
   Remove the saucepan from the heat and let the rice pudding cool to room temperature.
4. 4.
   Once cooled, divide the rice pudding into serving glasses or bowls.
5. 5.
   Top each serving with a layer of diced mango, pineapple, and sliced bananas.
6. 6.
   Drizzle caramel sauce generously over the fruit layer.
7. 7.
   Garnish with fresh mint leaves.
8. 8.
   Serve chilled and enjoy the symphony of flavors!

Treat your ingredients with care...

• Arborio rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a creamier texture.
• Mango — Choose a ripe mango for the best flavor and sweetness. Peel and dice the mango just before serving to prevent discoloration.
• Caramel sauce — If making homemade caramel sauce, be cautious as it can become very hot. Stir constantly and remove from heat once it reaches a golden brown color.

Tips & Tricks

• For a twist, add a sprinkle of cinnamon or a dash of rum to the rice pudding for extra flavor.
• If you prefer a smoother texture, blend half of the rice pudding mixture in a blender before layering it with the fruits.
• Experiment with different tropical fruits such as passion fruit or papaya to personalize the dish.
• Serve the Peruvian Symphony Dessert in transparent glasses to showcase its vibrant layers.
• To save time, prepare the rice pudding in advance and assemble the dessert just before serving.

Serving advice

Serve the Peruvian Symphony Dessert chilled to enhance its refreshing qualities. It can be enjoyed as a delightful ending to a Peruvian-inspired meal or as a standalone dessert for any occasion.

Presentation advice

To create an appealing presentation, layer the rice pudding, fruits, and caramel sauce in clear glass bowls or glasses. Garnish with a sprig of fresh mint for a pop of color and freshness.