riz à l’imperatrice



  • masculine A cold dessert made from a layer of set red jelly in the base of a charlotte mould. Short-grain rice cooked in milk until tender is mixed with sugar, vanilla essence, gelatine, diced angelica and glacé cherries and when near the setting point has stiffly beaten egg whites and whipped cream folded in. This is poured over the jelly and when all set, the dessert is demoulded and turned out on a plate.