Rice Cream Pudding with Cherry Compôte

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Garnish
Instructions (9)
  1. Boil 4oz. of rice till soft, with either some strips of lemon peel or a piece of stick vanilla.
  2. When it is dry remove the peel.
  3. Pour over the rice some good sugar syrup flavoured with kirsch liqueur or syrup.
  4. Let it stand for an hour or more.
  5. Drain off any syrup there may be.
  6. Mix with the rice a gill of stiffly whipped cream.
  7. Stir it all into a pint of good vanilla custard frozen to a batter.
  8. Pack the whole into a mould and freeze for two hours.
  9. Turn out and serve with a garnish of cherries prepared thus: put some ripe and very red, stoned cherries into a pan with their measure of [syrup].
Original Text · last edited 4 days ago
Rice Cream Pudding with Cherry Compôte.—Boil 4oz. of rice till soft, with either some strips of lemon peel or a piece of stick vanilla, and when it is dry re- move the peel and pour over it some good sugar syrup flavoured with kirsch liqueur or syrup, and let it stand for an hour or more. At the end of this time drain off any syrup there may be, mix with the rice a gill of stiffly whipped cream, and then stir it all into a pint of good vanilla custard frozen to a batter, and pack the whole into a mould and freeze for two hours. Turn out and serve with a garnish of cherries prepared thus: put some ripe and very red, stoned cherries into a pan with their measure of
Notes
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