Dessert Recipes - Riz a l'Imperatrice

Ingredients

• 100 g/4 oz/1/2 cup long-grain rice

• 250 ml/8 fl oz/1 cup milk

• A pinch of salt

• 2.5 ml/1/2 tsp vanilla essence (extract)

• 10 ml/2 tsp powdered gelatine

• 30 ml/2 tbsp water

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 2 egg yolks

• 300 ml/1 1/4 cups single (light) cream

• 50 g/2 oz/1/3 cup crystallized (candied) fruits

• 30 ml/2 tbsp kirsch

• 300 ml/1 1/4 cups whipping cream

• Glace (candied) cherries

• Angelica leaves

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Method:

1. Cook the rice in the milk with the salt for about 30 minutes until tender, stirring occasionally. Stir in the vanilla essence.

2. Soften the gelatine in the water then stir into the hot rice, stirring until completely dissolved.

3. Meanwhile, whisk the sugar, egg yolks and single cream together.

4. Cook in a bowl over a pan of hot water (or use a double saucepan), stirring continuously until the mixture coats the back of a spoon.

5. Stir into the rice mixture and leave until just beginning to set. Meanwhile, soak the fruits in the kirsch.

6. Whip the whipping cream. When the rice mixture is on the point of setting, fold in the fruits in kirsch and the cream.

7. Turn into a wetted mould (mold) and chill until set. Turn out and decorate with the glace cherries and angelica before serving.