Apr 7, 2009

Imperial Rice... for Mr Ambassador

I recently prepared a dessert called Riz à l'Impératrice, Imperial Rice... By coincidence, in the Thuries Magazine April 2009 issue, Jean-Francois Piège, Chef at Les Ambassadeurs, Hôtel de Crillon in Paris, presents that dessert served with anis star and vanilla ice cream.
Here are the ingredients and procedure for this Imperial Rice recipe (10 servings)

Riz au lait
  • 100 gr short-grain white rice (riz rond)
  • 0.5 l whole milk
  • 60 gr sugar
  • Half vanilla pod
Blanch rice in boiling water for 5mn
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
Add gelatin and zests in lukewarm crème anglaise
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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