Lemon Pudding
6 servings
110 minutes
Lemon pudding is a refined treat with an exquisite balance of freshness and tenderness. This dessert, inspired by American culinary traditions, combines the rich aroma of lemon zest with warm spicy notes of turmeric. Its velvety texture is achieved through cream and milk, while brandy adds a light depth of flavor. Interestingly, rice in this recipe gives the dish surprising density and softness, distinguishing it from classic airy puddings. Serving it with limoncello makes the taste even more expressive, creating a perfect duet of citrus freshness and sweet warmth. This dessert is ideal as a conclusion to a cozy dinner or festive feast.
1
Mix the zest with sugar and turmeric, pour in milk, cream, and cognac, add rice, and let it cook on low heat.
- Lemon zest: 6 tablespoons
- Cane sugar: 100 g
- Turmeric: 1 teaspoon
- Milk: 400 ml
- Cream: 200 ml
- Cognac (brandy): 50 ml
- Kuban round-grain rice: 300 g
2
When the rice is three-quarters cooked, transfer it to molds, seal with foil, and place in an oven preheated to 150 degrees for half an hour. Remove, cool, and serve with a shot of limoncello.
- Kuban round-grain rice: 300 g
