Stracciatella Cream Cheese - Rise Slices

1. 

whole milk 3.5% 2.1 cup (500 ml) • water 2.1 cup (500 ml) • sugar granulated 3.5 oz (100 g) • milled rice 9.25 oz (260 g)

Mix the milk with water, sugar and add rinsed rise. Cook a thick mush.

2. 

whole milk 3.5% 1.3 cup (300 ml) • sugar granulated 1 oz (25 g) • vanilla pudding - powder 1.5 oz (40 g)

Cook a thick custard from milk, sugar and custard powder. Let it cool to a room temperature, in a water bath with cold water.

3. 

unsalted butter 4.5 oz (125 g) • powdered sugar 2.75 oz (75 g)

Mix the butter with sugar.

4. 

curd 1.1 lb (500 g)

Stir in the cream cheese...

5. 

... and cooled custard.

6. 

icing decorations - chocolate 3.5 oz (100 g)

Pour the chocolate confectionery decoratings into the well beaten cream.

7. 

Cover the pan (35x15cm) with the aluminium foil and spread the cream cheese filling over the bottom.

8. 

chocolate 3.5 oz (100 g)

Stir chocolate into the cooling rise.

9. 

Let the chocolate rise cool in a water bath with cold water. Change the water for several times so the rise can cool faster.

10. 

Layer the rise over the cream cheese filling. Cover with the aluminnium foil and let it harden for 24 hours in a cold place.

11. 

Before serving turn the dessert out and remove the aluminium foil.

12. 

icing decorations - chocolate

Sprinkle with chocolate confectionery decoratings.

13. 

Cut into the cake - triangle shaped slices. You can choose the number of portions by size of triangles.

14. 

Scoop up individual portions with the wide kitchen scapula and serve.