Here are the ingredients and procedure for this Imperial Rice recipe (10 servings)
Riz au lait
Riz au lait
- 100 gr short-grain white rice (riz rond)
- 0.5 l whole milk
- 60 gr sugar
- Half vanilla pod
Strain and wash in cold water
Cook in boiling milk and vanilla
Cool down and reserve
Mousse Impératrice
- 2 gelatin sheets = 4 gr (soaked in cold water and pressed)
- Orange zests (1)
- 225 gr crème anglaise (vanilla flavored)
- 300 gr riz au lait
- 150 gr whipped cream
Pour little by little on the rice
Fold in the whipped cream
Plate in individual ramequins or glasses
Refrigerate for 2 to 3 hours
--> In his recipe, JF Piège refrigerates the mixture in a large rectangle ring mold (1,5 cm height). For plating, he will cut small rectangles (12,5 cm x 2,5 cm), topped with a strawberry layer and five tinny scopes of anise star ice cream.
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