sweet sushi
If you want to offer your guests something different, I recommend "sweet sushi" as a dessert. Granted, it's a bit of a hassle but the aha effect is on your side.
Ingredients for 30-45 pieces
For the rice:
300g round grain rice
750ml of water
150ml cream
70g powdered sugar
Attrition of a bio lemon
For the crepes (8 pieces)
450ml milk (room temperature)
250 g flour
60g sugar
2 tablespoons cocoa
5g baking powder
Some shortening
Some milk if the dough thickens.
For the abundance
250g strawberries
1 kl. Can of peaches
3-4 kiwis
Some honey
Wash rice, drain well. Put in a saucepan and bring to a boil with the water. Cover for 30 minutes at a low heat. Add the cream and let it steep for 10 minutes - put it in a cold place. In the cold rice stir the abrasion of the lemon and powdered sugar.
Making crepes. Mix all ingredients and add the milk, stir well (possibly with the mixer). Grease the crepes very thinly in a pan and do not bake too thick. Put finished crepes in a sealable container (they will be soft and elastic).
Cut fruit into strips (peel kiwis naturally first).
So now it's time to fill
Cut the crepe into a rectangle and place it on a piece of baking paper. The top edge of the crepes must end with the baking paper edge. Distribute the rice on it. At the top of the edge there is still a piece left to clear the honey.
Now press the fruit tightly in the middle of each other in the rice. Gently make the whole thing into a tight roll. Keep the rollers cold so they can be cut better.
Cut a roll into 4-6 pieces.
