Name: Exotic Rice Imperatrice
Ingredients: 120 g plain flour; 65 g grated coconut; 75 g icing sugar; 125 g pulp of mango; 200 g pastry cream; 2 egg whites; 120 g caster sugar; 2 ml low-fat cream; 2 gelatine leaves; 125 g pulp of passion fruit; Exotic fruits; 100 g rice pudding; 250 g sugar; 60 ml water; 5 egg whites; 50 g unsalted butter; melted; 4 eggs; 35 g sugar; 5 g gelatine

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

A dish truly fit for an emperor! A crown of fresh fruit-topped sponge is filled with creamy rice pudding and exotic fruit and smothered in swirled, toasted meringue. The base is neatened with a brim of delicate coconut biscuits.

Ingredients

For the jellied sauce of mango and passion fruit

125 g pulp of passion fruit
125 g pulp of mango

Dessert

Method

For the mango and passion fruit sauce, blend the sugar and fruit pulp. Soften the gelatine, place in a bain marie, then fold in a quarter of the pulp. Warm, fold in the remaining pulp, pour into a tray and chill.
Prepare the sponge. Preheat the oven to 170°C

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Ingredients

For the jellied sauce of mango and passion fruit

Method

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