The table of old times,
The Book of Recipes
Clementines a la Palikare
Period: Belle Époque / Category: dessert
Auguste Escoffier, The culinary guide
Ingredients
for 6 persons :
6 beautiful clementines (or mandarins), washed and dried
250 g of Caroline rice, previously washed and drained
50 g of sugar
1 vanilla pod
1 liter of milk previously boiled and infused with vanilla
The zest of an organic orange
The zest of an organic lemon
6 beaten egg yolks
50 g of butter in pieces
1 pinch of salt
The preparation
1- Prepare the rice for desserts : in a flat-bottomed saucepan, place the previously washed and drained rice. Add a large amount of cold water. Bring to a boil over the heat. Once the water boils, drain the rice. Return the rice to the pan and add the milk previously boiled and infused with the vanilla.
Add the sugar, a small pinch of salt, the butter and the orange zest. Bring to a boil again. Cook in the oven, covered, for 25 to 30 minutes, without stirring the rice during cooking. Once cooked, gently add the egg yolks, mixing with a fork so as not to break up the rice. 2- Prepare the clementines : surround the top of the fruit as if to obtain a sort of lid.
Remove the quarters without breaking them and trim them raw. 3- Assembly : fill the husks with the dessert rice. On each plate, place a rind garnished with rice with its lid and, next to it, mold rice for desserts using a small dome mold. Cover each dome with the trimmed clementine quarters.
Annotations
In his Culinary Guide , Escoffier mentions mandarins, but I opted for clementines which have no seeds.
