Little Rice Cakes with Caramel – Orange Sauce
At the turn of the 19th and 20th century white rice had become a product of a standard confectionery value, and cakes, layer cakes and little layer cakes, which it was used as an ingredient in, started to turn up more and more often in the menus of the Wrocław gastronomy. A rice pudding a’ la Nesselrode was especially recognized by gourmets and together with the famous prince Pückler’s gourmet ice-cream emphasized the renown of every restaurant knowing its own worth in the city.
Ingredients (4-6 portions):
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Caramel-orange sauce: |
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Preparation:
Carefully clean the orange peel of the albedo (spongy part of the peel) and cut it up into thin slices.
Blanch twice in boiling water, each time changing the water and boiling it up to the boiling point. Put sugar into a small pan, dissolve and caramelize it until it gels golden. Pour the orange juice over caramel. Boil 2-3 minutes until the sauce coagulates and becomes a syrup. Add cold butter and orange peel. Mix and boil it again . Put it away.
Cook the rice with milk and amounts of sugar until it becomes soft. In the meantime, grate butter and rest of the sugar to a spongy mass, add one yolk after other, still mixing it up. Combine it all with the earlier dry-roasted almonds, grated lemon peel and with rubbed vanilla flesh.
When the rice is already soft, add the mass and gently mix it.
Fill moulds to forming layer cakes or rings with rice mass and put it back on the tray for cooling off.
After taking the layer cakes out of the moulds, decorate them with fruits, served the whole poured with the sauce.