Riz à l'Impératrice (Moulded Rice with Candied Fruit and Bavarois Cream)

Ingredients

• 250 grammes raw rice
• 125 grammes salpicon of candied fruits
• 4 spoonfuls apricot purée
• Bavarois composition with kirsch
• redcurrant jelly

Instructions

1. Prepare a vanilla-flavoured rice composition for Entremets, using the proportions of milk and sugar given in the article Riz.
2. When the rice is cooked and a little cooled, add 125 grammes of salpicon of candied fruits and 4 spoonfuls of apricot purée per 250 grammes of raw rice.
3. Incorporate the same quantity of kirsch Bavarois composition — or 5 decilitres of Crème anglaise set with gelatine together with 5 decilitres of whipped cream.
4. Set a layer of redcurrant jelly in the bottom of a border mould with high sides.
5. Pour the composition in and let it set in a cool place, or with ice packed around.
6. At the moment of serving, turn out onto a napkin.