PX jelly, cherries and nuts:
Boil the rice with the water and salt for 3 minutes. Wash and drain. Continue cooking it with the milk until tender. Add the melted topping and mix. Reserve in the refrigerator. Mix 400 g. rice pudding with 400 g. Quescrem Receta Original delicately and the grated peel of a lime. Keep refrigerated.
PX jelly, cherries and nuts
Heat the PX wine and add the gelatine leaves, previously hydrated. Then add the balsamic vinegar and orange marmalade. Keep warm and add the rest of the ingredients. Mix well and pour into silicone molds with a thickness of 5 mm. Freeze it for better handling.
Brush a sheet of brick pastry with melted butter, sprinkle powdered sugar on top. Place another sheet of brick pastry, brush with butter and sprinkle with powdered sugar. Cut discs of about 8 cm in diameter and bake at 180°C until caramelized, set aside. In the center of a shallow dish place a disk of PX jelly, cherries and nuts. Place three layers of caramelized brick pastry with 2 layers of rice with Quescrem Original Recipe and white chocolate.