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Turban D’Agen

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. The contrast between the cool, creamy rice and the warm, spiced fruit makes it a memorable finale to any meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 77.1
Dietary: Vegetarian
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
  • 2/3 cup Raw regular white rice
  • 1 3/4 cup Milk
  • 1/4 cup Granulated sugar
  • 1/2 tablespoon Butter
  • 1 pinch Salt
  • 1 packet Unflavored gelatin
  • 2 tablespoons Water
  • 2 large Egg yolks
  • 1 cup Heavy cream, whipped
  • 1/2 teaspoon Vanilla extract
  • 1/2 lb Dried prunes
  • 1 cup Marsala wine
  • 1 slice Lemon
  • 1/4 cup Apricot jam
Directions
  1. 1
    Cover rice with water in a saucepan, bring to a boil, then turn off heat and let stand for 5 minutes.
  2. 2
    Drain rice, rinse thoroughly in cold water, and drain well again.
  3. 3
    In a double boiler, combine rice, milk, sugar, 1/2 tablespoon butter, and salt.
  4. 4
    Cook, covered, over boiling water for 45 minutes, or until rice is tender and liquid is absorbed.
  5. 5
    Sprinkle gelatin over 2 tablespoons of water in a small bowl to soften.
  6. 6
    Meanwhile, butter a 5-to-6-cup capacity ring mold thoroughly.
  7. 7
    Toss cooked rice with a fork to separate grains.
  8. 8
    Stir the softened gelatin and slightly beaten egg yolks into the rice mixture.
  9. 9
    Refrigerate the rice mixture until cool.
  10. 10
    Fold the whipped cream and vanilla extract into the cooled rice mixture.
  11. 11
    Pack the rice mixture firmly into the prepared ring mold.
  12. 12
    Refrigerate for several hours or until firm.
  13. 13
    For the compote, soak prunes in water to cover overnight.
  14. 14
    Drain prunes, reserving 1 cup of the soaking liquid.
  15. 15
    In a saucepan, combine prunes, Marsala wine, reserved prune liquid, and lemon slice.
  16. 16
    Simmer, uncovered, for about 30 minutes, or until prunes are tender and liquid reduces to 1 cup.
  17. 17
    Stir in apricot jam until smooth, then refrigerate to cool.
  18. 18
    Unmold the rice ring onto a serving plate.
  19. 19
    Fill the center of the ring with the prune compote and some syrup.
  20. 20
    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.

Keywords: rice pudding, prune compote, French dessert, turban d'agen, marsala wine, rice mold, whipped cream, gelatin, apricot jam, lemon, chilled dessert, party dish, classic recipe, fruit sauce, creamy rice, dinner party, make ahead, vegetarian dessert, refined dining
Read it online: https://www.chefs-mate.com/recipe/turban-dagen-prunes-in-a-ring/