100g Gaxure cinnamon
150g short-grain rice
500g Gaxure cinnamon cream
8 grated walnuts
For the Gaxure-Cinnamon milk:
Mix all the ingredients together in a blender, leave in the fridge.
For the Gaxure-Cinnamon rice pudding:
Toast the rice in a pan until golden, add sugar until slightly caramelised, add the Gaxure-Cinnamon milk and cook until the rice is al dente, leave to cool and put to one side.
For the presentation:
Place a large spoon of rice pudding in a bowl, alternate the fruits around it and cover with the grated walnut.