Another cake from
Desserts by Pierre Hermé by Dorie Greenspan; in French, he calls it
Régal au Riz Basmati. There are six components: ladyfingers, lemon syrup, crunchies, rice pudding, chocolate cream and caramelized puffed rice. The
madnessprocedure is described below:
![Crispy and Creamy Rice Treat - Ladyfingers](http://static.flickr.com/55/146535407_fedbb821de_t.jpg)
The instructions contain a useful tip to pipe the bands first while the batter is at its fullest. I ran into trouble during baking: my top oven rack was too high and consequently browned the biscuits before they were fully baked.
![Crispy and Creamy Rice Treat - Lemon Syrup](http://static.flickr.com/47/146535362_b4caaf7991_t.jpg)
Just a simple lemon zest infusion.
![Crispy and Creamy Rice Treat - Crunchies](http://static.flickr.com/50/146535332_85fd43ad46_t.jpg)
A clever way to tie in the ingredients in the form of a
chocolate bar combining milk chocolate with puffed rice. There's some toasted chopped hazelnuts too in this mixture.
![Crispy and Creamy Rice Treat - Rice Pudding](http://static.flickr.com/56/146535272_9db48f99b0_t.jpg)
The pudding was quite time consuming. The rice is cooked with whole milk, cinnamon and lemon and must be cooled to 70°F. At that point, it is very stiff and congealed. The second step is to make a
crème anglaise; don't skip straining it as such a small quantity of custard is easy to overcook. Gelatin is added at this point. When it too has cooled to 70°F, the mixtures are combined together with some whipped cream.
![Crispy and Creamy Rice Treat - Assembly (1)](http://static.flickr.com/55/146535222_08209acf1e_t.jpg)
For assembly, the ladyfingers are brushed with the syrup and placed in a cake ring. The rice pudding goes in the bottom, then the crunchies, and then the other ladyfinger disc.
![Crispy and Creamy Rice Treat - Assembly (2)](http://static.flickr.com/54/146535185_28ab5ee600_t.jpg)
After the rice pudding has firmed up, the last component is a chocolate cream. Don't let it cool too much or it won't be pourable.
![Crispy and Creamy Rice Treat - Caramelized Rice Krispies](http://static.flickr.com/51/146535155_1864e7b6e0_t.jpg)
Making this finishing touch is optional in the recipe but highly recommended. The first step is to heat a wet sugar mixture to the firm ball stage (248°F) then stir in the Rice Krispies. After washing the extremely hot saucepan, you reheat the Rice Krispies again to caramelize them.
![Crispy and Creamy Rice Treat](http://static.flickr.com/55/146535116_cf5a59de2f_t.jpg)
Cross-section of the finished cake. It's got loads of texture and all the components work really well together. catalepticat made this
too.
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