Turban D’Agen (Prunes In A Ring)

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Servings: 4 servings Difficulty: Advanced
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A sophisticated French dessert featuring a creamy rice mold surrounded by a rich prune and Marsala compote.
Turban d'AGEN (Prunes in a Ring recipe image

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.

Turban d'AGEN (Prunes in a Ring recipe image
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Turban D’Agen (Prunes In A Ring)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

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

  1. Cover rice with water in a saucepan, bring to a boil, then turn off heat and let stand for 5 minutes.
  2. Drain rice, rinse thoroughly in cold water, and drain well again.
  3. In a double boiler, combine rice, milk, sugar, 1/2 tablespoon butter, and salt.
  4. Cook, covered, over boiling water for 45 minutes, or until rice is tender and liquid is absorbed.
  5. Sprinkle gelatin over 2 tablespoons of water in a small bowl to soften.
  6. Meanwhile, butter a 5-to-6-cup capacity ring mold thoroughly.
  7. Toss cooked rice with a fork to separate grains.
  8. Stir the softened gelatin and slightly beaten egg yolks into the rice mixture.
  9. Refrigerate the rice mixture until cool.
  10. Fold the whipped cream and vanilla extract into the cooled rice mixture.
  11. Pack the rice mixture firmly into the prepared ring mold.
  12. Refrigerate for several hours or until firm.
  13. For the compote, soak prunes in water to cover overnight.
  14. Drain prunes, reserving 1 cup of the soaking liquid.
  15. In a saucepan, combine prunes, Marsala wine, reserved prune liquid, and lemon slice.
  16. Simmer, uncovered, for about 30 minutes, or until prunes are tender and liquid reduces to 1 cup.
  17. Stir in apricot jam until smooth, then refrigerate to cool.
  18. Unmold the rice ring onto a serving plate.
  19. Fill the center of the ring with the prune compote and some syrup.
  20. Spoon the remaining prune syrup over each serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 15g75%
Cholesterol 120mg40%
Sodium 150mg7%
Total Carbohydrate 50g17%
Dietary Fiber 3g12%
Sugars 35g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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