Riz à l'impératrice

Riz à l'impératrice
Alternative names Riz impératrice
Course Dessert
Place of origin France
Main ingredients Rice, gelatin, liqueurs, candied fruit

Riz à l'impératrice (pronounced [ʁi a lɛ̃.pe.ʁa.tʁis]) is an elaborate molded version of rice pudding in French haute cuisine. Rice pudding is mixed with Bavarian cream, set in a charlotte mold, turned out and then decorated with candied fruits macerated in alcohol such as kirsch or maraschino.[1]

The dessert is said to have been named in honor of the Empress Eugénie de Montijo, Empress of France from 1853 to 1870.[2][3]

References

  1. ↑ Escoffier, Auguste. Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 734.
  2. ↑ Gilbar, Steven. Chicken A La King And The Buffalo Wing: Food Names And The People And Places That Inspired Them. Writer's Digest Books. p. 77. ISBN 1582975256.
  3. ↑ Sinclair, Charles. Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. p. 1122. ISBN 9781408102183.


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