Our Recipes

Heat a pan with milk, rice, a pinch of salt, cream, 30 g of sugar, ½ vanilla pod, boil, lower the heat and continue cooking for 30 minutes.

Meanwhile, chop the chocolate and reserve.

Pour the raspberries in a small pan, reserving some for decoration, along with the remaining sugar, the port wine and heat for about 10 minutes, shred with the wand and reserve.

When the rice is ready, add the chopped chocolate and stir until it melts. Distribute the rice for 4 glasses and let it cool.

When serving, garnish with the reserved raspberries, water with the raspberry coulis and serve.