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| General Category : Desserts |
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| Food Group : Eggs, Rice, Fruits, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| Strawberries Condé is a classic French dessert of macerated strawberries, a rice ring mould and strawberry sauce. I've made it easier and more contemporary by replacing the fussy ring mould with a rich, baked vanilla rice pudding. Arborio rice is especially good in this pudding because its fat short grains withstand long cooking without falling apart, lending the pudding an exceptional texture. |
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Ingredients
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1 vanilla bean |
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4 cups (1 L) milk |
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Pinch salt |
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3/4 cup (175 mL) arborio rice |
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8 egg yolks |
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1-1/4 cups (300 mL) granulated sugar |
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1 cup (250 mL) whipping cream |
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Macerated Strawberries: |
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4 cups (1 L) strawberries (1 lb/500 g) |
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2 tbsp (30 mL) granulated sugar |
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2 tbsp (30 mL) brandy |
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Strawberry Sauce: |
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4 cups (1 L) strawberries (1 lb/500 g) |
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3/4 cup (175 mL) raspberries |
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2 tbsp (30 mL) granulated sugar |
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1 tbsp (15 mL) lemon juice |
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Preparation
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Split vanilla bean in half lengthwise; with tip of knife, scrape out seeds. Pour milk into saucepan over medium heat; add seeds, pod and salt and bring to simmer. Add rice; return to simmer, stirring. Cover and reduce heat to low; simmer, stirring every 5 minutes, until thick and pasty, 35 to 40 minutes.
Meanwhile, beat yolks with sugar until light and creamy; beat in cream. Remove rice mixture from heat; stir in yolk mixture. Cook over medium-low heat, stirring constantly and reducing heat to low if mixture starts to simmer, until rice is very soft and mixture thickly coats spoon, about 10 minutes. Scrape into well-buttered glass or ceramic soufflé or 6 cup/1.5 L baking dish; set dish in bain-marie (roasting pan with boiling water poured in to depth of about 1-1/2 inches/4 cm). Bake in centre of 400°F/200°C oven until set and top is lightly browned, 40 to 45 minutes. Remove from bain-marie; let cool on rack. (Make-ahead: Refrigerate for up to 1 day.)
Macerated Strawberries: Hull strawberries; keeping small berries whole, halve remaining berries. In bowl, stir together with sugar and brandy; let stand for at least 1 hour, stirring occasionally. (Make-ahead: Refrigerate for up to 1 day.)
Strawberry Sauce: Halve strawberries; in blender or food processor, purée together with raspberries, sugar and lemon juice. Strain through fine sieve, discarding seeds. (Make-ahead: Refrigerate for up to 1 day.)
Mound Macerated Strawberries on pudding; serve with Strawberry Sauce on side.
Makes 8 to 10 servings.
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Nutritional information
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| Per each of 10 servings (with Strawberry Sauce): about 373 cal, 8 g pro, 15 g total fat (8 g sat. fat), 51 g carb, trace fibre, 201 mg chol, 55 mg sodium. % RDI: 15% calcium, 6% iron, 20% vit A, 67% vit C, 20% folate. |
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Source
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Homemakers Magazine: June 2007
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