Preparation time: 60 minutes

Yield: 12 servings

Ingredients:

• 200 g rice
• 8 dl milk
• 1 tsp margarine
• 1 grated lemon
• 20 g gelatine
• 5 dl whipping-cream beaten to stiff peaks
• 3 Bolero sachets of your choice (recommendation: BoleroVanilla)
• 2 tbs Gelatin
• 200 g fruits of your taste (strawberry, pineapple, sour cherry, kiwi, banana, etc.)
• 350 g sugarfree ground biscuits and 200 g margarine

How to prepare:

• We take a 25 cm, round cake-pan.
• The ground biscuits should be mixed with the melted margarine.
• We smooth out the dough evenly with a spoon at the bottom of the pan, then put it into the refrigerator.
• The rice should be cooked together with the milk and the Bolero and a bit of grated
• We wait until it cools down.
• Start to whipp the fresh cream, and just before fully whipped add the gelatin powder mixed with 2-3 table spoon of water, mixed well and microwave it for 10 second. The beaten whipping-cream should be added to the cooled down rice,
• The rice cream should be poured onto the dough base, then chilled a little bit.
• We put the fruits to the top.
• Gelatine should be dissolved in 2 dl hot water. We wait till it reaches a tepid temperature, then we pour over the cake.
• The jelly should be prepared by mixing and cooking together appr.10 g gelatin and 4.5 dl water mixed with your chosen of Bolero flavour for the topping.
• The cake should be put into the refrigerator for a couple of ours or overnight. Then we serve it sliced.

Bon apetit!