This elegant Turban D’Agen is a classic French dessert that balances the creamy richness of a rice pudding mold with the tart sweetness of a prune compote. The rice ring is prepared with milk, sugar, and a touch of gelatin and whipped cream to create a delicate, set texture. It is surrounded by dried prunes simmered in Marsala wine, lemon, and apricot jam, resulting in a luscious sauce. This dish is perfect for dinner parties or special occasions, offering a refined yet approachable treat. The contrast between the cool, creamy rice and the warm, spiced fruit makes it a memorable finale to any meal.
Turban D’Agen
Description
This elegant Turban D'Agen is a classic French dessert that balances the creamy richness of a rice pudding mold with the tart sweetness of a prune compote. The rice ring is prepared with milk, sugar, and a touch of gelatin and whipped cream to create a delicate, set texture. It is surrounded by dried prunes simmered in Marsala wine, lemon, and apricot jam, resulting in a luscious sauce. This dish is perfect for dinner parties or special occasions, offering a refined yet approachable treat.Ingredients
Directions
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Cover rice with water in a saucepan, bring to a boil, then turn off heat and let stand for 5 minutes.
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Drain rice, rinse thoroughly in cold water, and drain well again.
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In a double boiler, combine rice, milk, sugar, 1/2 tablespoon butter, and salt.
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Cook, covered, over boiling water for 45 minutes, or until rice is tender and liquid is absorbed.
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Sprinkle gelatin over 2 tablespoons of water in a small bowl to soften.
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Meanwhile, butter a 5-to-6-cup capacity ring mold thoroughly.
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Toss cooked rice with a fork to separate grains.
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Stir the softened gelatin and slightly beaten egg yolks into the rice mixture.
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Refrigerate the rice mixture until cool.
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Fold the whipped cream and vanilla extract into the cooled rice mixture.
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Pack the rice mixture firmly into the prepared ring mold.
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Refrigerate for several hours or until firm.
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For the compote, soak prunes in water to cover overnight.
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Drain prunes, reserving 1 cup of the soaking liquid.
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In a saucepan, combine prunes, Marsala wine, reserved prune liquid, and lemon slice.
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Simmer, uncovered, for about 30 minutes, or until prunes are tender and liquid reduces to 1 cup.
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Stir in apricot jam until smooth, then refrigerate to cool.
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Unmold the rice ring onto a serving plate.
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Fill the center of the ring with the prune compote and some syrup.
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Spoon the remaining prune syrup over each serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 77.1kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.4g2%
- Cholesterol 1.1mg1%
- Sodium 21.3mg1%
- Total Carbohydrate 15.7g6%
- Dietary Fiber 0.1g1%
- Sugars 10.1g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: This dessert can be prepared a day in advance. Keep the rice ring and prune compote separate in the refrigerator until ready to serve.
Substitutions: If Marsala wine is unavailable, you can use dry sherry or red wine mixed with a little sugar. Apricot jam can be substituted with peach or cherry jam.
Mold Preparation: Ensure the ring mold is well-buttered to allow for easy unmolding. You can also line the mold with plastic wrap for easier release.
Serving: Serve chilled. Garnish with fresh mint leaves or a dusting of cinnamon if desired.
