Rice Pudding Tangerine Maki

For the rice pudding tangerine maki, line the baking tray (30x40cm) with cling film.

Soak gelatine in cold water, bring Mich with vanilla pulp and a pinch of salt to the boil, sprinkle in rice and simmer until soft while stirring (approx. 20 min). Transfer rice, squeeze gelatin and dissolve in it. Let rice cool down.

Separate eggs. Beat egg whites with sugar until creamy. Stir the yolks into the mixture, fold in the snow. Spread the mixture on the baking tray and refrigerate for 2 hours.

For the filling, cut off the caps of the tangerines, but peel them so that the white inner skin is also removed. Cut tangerines into quarters and drain well.

For the chocolate sauce, bring milk to a boil, then remove from heat and add chocolate. Stir until smooth and let cool.

Cut rice in half lengthwise. Spread tangerines on the bottom third of each. Roll up rice tightly using the foil. Wrap rolls in aluminum foil and refrigerate for about 5 hours.

Remove foil, roll rice rolls in peanuts, cut into pieces about 2.5 cm thick and serve with chocolate sauce.

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