flipRiz à l'Impératrice
Riz à l'Impératrice
Why this dish? This chilled entremets was created under the Second Empire and dedicated to Empress Eugénie — it fully belongs to Bizet's world, that of elegant Parisian dinners under Napoleon III. To celebrate a creation like *Carmen* (March 1875), such a show-stopping dessert would have crowned the table.
A vanilla rice pudding lightened with whipped cream and set in gelatin, studded with macerated candied fruits. Cool, silky, unmolded in a shiny ring: the great festive entremets of 19th-century bourgeoisie.
Now here is an entremets worthy of a gala evening! It was dedicated to the Empress herself, you can imagine the honor. On the night they gave my *Carmen*, I would have so wished it to be welcomed thus — with a party, champagne, and this cool rice studded with candied fruits like stars. The trick? Fold in the very cold whipped cream gently, without breaking it, so it stays light as a breath. And unmold it trembling, just before serving: that's the whole effect.
- •Rice — two handfuls (base of the entremets)
- •Milk — as needed (cooking the rice)
- •Vanilla — one pod (flavoring (imported, common at the time))
- •Sugar — generously (sweetness)
- •Candied fruits — a handful (festive garnish)
- •Whipped fresh cream — a bowl (lightness)
- •Isinglass (gelatin) — a few leaves (setting agent)
Riz à l'Impératrice
A vanilla rice pudding lightened with whipped cream and set in gelatin, studded with macerated candied fruits. Cool, silky, unmolded in a shiny ring: the great festive entremets of 19th-century bourgeoisie.
Why this dish? This chilled entremets was created under the Second Empire and dedicated to Empress Eugénie — it fully belongs to Bizet's world, that of elegant Parisian dinners under Napoleon III. To celebrate a creation like *Carmen* (March 1875), such a show-stopping dessert would have crowned the table.
Now here is an entremets worthy of a gala evening! It was dedicated to the Empress herself, you can imagine the honor. On the night they gave my *Carmen*, I would have so wished it to be welcomed thus — with a party, champagne, and this cool rice studded with candied fruits like stars. The trick? Fold in the very cold whipped cream gently, without breaking it, so it stays light as a breath. And unmold it trembling, just before serving: that's the whole effect.
Ingredients (period version)
- Rice — two handfuls (base of the entremets)
- Milk — as needed (cooking the rice)
- Vanilla — one pod (flavoring (imported, common at the time))
- Sugar — generously (sweetness)
- Candied fruits — a handful (festive garnish)
- Whipped fresh cream — a bowl (lightness)
- Isinglass (gelatin) — a few leaves (setting agent)
Ingredients
- Round rice — 120 g (base of the entremets)
- Whole milk — 750 ml (cooking the rice)
- Vanilla pod — 1 (flavoring)
- Sugar — 120 g (sweetness)
- Diced candied fruits — 100 g (festive garnish)
- Heavy cream — 250 ml (lightness (whipped))
- Gelatin — 4 sheets (setting agent)
- Kirsch (optional) — 1 tbsp (maceration of fruits)
Method
- Macerate the candied fruits in kirsch (or a little syrup).
- Blanch the rice for 2 minutes in boiling water, drain, then cook it gently in the vanilla-sweetened milk for 35-40 minutes, until absorbed.
- Off the heat, stir in the softened and squeezed gelatin; let cool slightly.
- When the rice is cold but not set, fold in the candied fruits, then gently fold in the whipped cream.
- Pour into an oiled ring mold, refrigerate for at least 4 hours, and unmold just before serving.
How it was made : Back then, cold entremets were set with 'isinglass' (fish glue) or calf's foot, as leaf gelatin was not yet widespread. The unmolding into a shiny ring, garnished in the center with fruits or compote, was the pride of the lady of the house.
The contemporary twist : Serve each slice with a red fruit coulis and a few crushed pistachios: the grand imperial classic becomes a chic bistro dessert.
Georges Bizet · Charactorium
