Prepare a rice mixture as in the preceding recipe flavouring it with grated orange zest instead of the apricot purée and omitting the crystallized fruits. Mix in an equal amount of orange Bavarois, pour into a dome-shaped mould and allow to set in a cool place or packed in ice.
Demould on to a round dish and cover with orange segments free from skin and pith and macerated in a syrup flavoured with orange zest; these should be arranged in alternating rows.
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