You will need: Firebricks / spacer grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 40 minutes
Baking: ca. 20 minutes

Ingredients (for approx. 12 pieces)

For the rice pudding:

• 1 liter whole milk
• 250 g rice pudding
• 1 pinch of salt
• Zest of one untreated lime
• 30 g sugar

For the strawberry sauce:

• 500 g strawberries
• 50 g sugar
• 1-2 tbsp lime juice

In addition:

• approx. 12 coconut-almond chocolates (e.g. Raffaello)
• Butter flakes + butter for the mold
• 60 g sesame seeds 
• 40 g brown sugar

For the rice pudding:
Put the milk, rice, salt and lime zest in a large pan and bring everything to the boil. Stir occasionally. Leave the rice pudding to simmer gently for approx. 20 minutes over a very low heat with the pan covered. Stir once halfway through the cooking time.

Then switch off the hob and stir the sugar into the rice pudding.
Reheat the rice pudding on the hot hob and leave to cool thoroughly.

It is best to take it out of the fridge for further processing. You can also make it the day before.

Heat the Merklinger to approx. 220-250 °C.


For the strawberry sauce:
Wash, clean and halve the strawberries. Place in a pan with the sugar and lime juice and bring to the boil.
Simmer gently for 10 minutes over a medium heat and then puree.

Grease a baking dish with butter.

Mix the sesame seeds and sugar in a small bowl.

Shape the cooled rice pudding into 12 balls. To do this, press a little rice pudding into the palm of your hand to form a flat cake for each ball. Place the praline in the middle, cover with the rice pudding and roll into a ball.

Roll the balls in the sesame and sugar mixture and place in the prepared dish. Spread flakes of butter on top.

Place the oven dish on the spacer rack on the fireclay stone and bake the rice pudding balls for approx. 20 minutes.

Best served lukewarm with the strawberry sauce.

TIP:
Alternatively, you can replace the sesame seeds with coconut flakes.
For even more coconut flavor:
Replace the milk with half a liter of coconut milk and half a liter of water.