ABRICOTS CONDE-1




200 g (0,44 lbs) of round rice, 1 liter (33,80 oz) of milk, 1 vanilla pod, a pinch of salt, 125 g (0,27 lbs) of sugar, 2 eggs, 2 tbsp of fresh cream, 2 cans of apricots in syrup, 2 tbsp of sugar. 

To decorate: angelica or candied cherries as desired.

Throw the rice in 3 liters of boiling water, leave it for 3 minutes, drain. Then immerse it in the boiling milk where you will have put the split vanilla pod and the pinch of salt.

Cover and cook very gently for about 45 minutes.

When the rice has absorbed all the milk, add the sugar, then the egg yolks, the beaten egg whites and the fresh cream.

Pour everything into a mold (brioche, crown or charlotte) and put in a hot oven for 15 min. 

On the other hand, drain the apricots, mash half the fruit and dilute it with a little juice from the can. 

To serve, unmold the cooled rice cake, coat with mashed apricots, garnish with drained apricot mumps and pieces of angelica at will. 

Variation: you can incorporate small pieces of apricots into the rice and flavor the fruit puree with 1 tbsp of kirsch.


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