Dessert Recipes - Riz a I'Imperatrice Recipe

Ingredients

• 50 g/2 oz/1/4 cup mixed crystallized (candied) fruits, chopped

• 30 ml/2 tbsp kirsch

• 100 g/4 oz/1/2 cup long-grain rice

• 250 ml/8 fl oz/1 cup milk

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

• 10 ml/2 tsp powdered gelatin

• 15 ml/1 tbsp water

• 2 egg yolks

• 50 g/2 oz/1/4 cup granulated sugar

• 250 ml/8 fl oz/1 cup single (light) cream

• Thinly pared rind of 1/2 lemon

• 250 ml/8 fl oz/1 cup double (heavy) cream, whipped

• Oil, for greasing

• Halved glace (candied) cherries and

• angelica leaves, to decorate

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Method:

1. Soak the crystallized fruits in the kirsch while preparing the rest of the dessert.

2. Cook the rice in plenty of boiling water for 10 minutes or until just tender. Drain and return to the saucepan.

3. Stir in the milk and vanilla essence, bring to the boil, reduce the heat and simmer for 20 minutes, stirring occasionally. Remove from the heat and leave to cool.

4. Meanwhile, sprinkle the gelatin over the water in a small bowl. Leave to soften for 5 minutes, then stand the bowl in a pan of hot water and stir until the gelatin has completely dissolved (or dissolve briefly in the microwave).

5. Whisk together the egg yolks, sugar and single cream in a bowl. Add the lemon rind. Cook over a pan of hot water until the custard thickens and coats the back of the spoon.

6. Test by lifting the spoon out of the mixture and drawing a finger through the mixture adhering to the back of the spoon: if it leaves a clear line, the custard is ready.

7. Remove from the heat and stir in the gelatin. Leave until cold and on the point of setting. Remove the lemon rind. Stir in the rice, the soaked fruits and the whipped cream.

8. Turn into a large lightly oiled mould and chill until set. Turn out on to a serving plate and decorate with halved glace cherries and angelica leaves.