Maple Riz Royale
|Unflavored gelatin||1 Tablespoon|
|Cold water||2 Tablespoon|
|Egg custard mix||3 Ounce|
|Heavy cream/2 packages of 2 1/8 ounce whipped topping mix||2 Cup (32 tbs)|
|Mixed candied fruit||1 Cup (16 tbs)|
|Chopped pistachios||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Cooked rice||3 Cup (48 tbs)|
Soften 1 envelope unflavored gelatine in 2 tablespoons cold water and set aside.
Prepare 1 (3-oz.) pkg. egg custard mix according to directions and remove from heat.
Stir in softened gelatine to dissolve.
Press plastic wrap or waxed paper on surface of custard and chill until syrupy.
Next, whip 1 cup of the heavy cream until stiff (or prepare 1 of the [2 1/8-oz.] pkgs. whipped topping mix according to directions).
Add 1 cup mixed candied fruit, 1/2 cup each chopped pistachios and maple blended syrup and 3 cups cooked rice to syrupy custard mixture.
Mix well, then fold in whipped cream or whipped topping mix.
Pour into a lightly-oiled 6-cup mold and chill until thoroughly set at least 3 hours.
To serve, dip mold into hot water no more than 20 seconds and invert custard onto chilled serving platter.
Return to refrigerator.
Whip remaining 1 cup heavy cream (or prepare remaining 1 [2 1/8-oz.] pkg. whipped topping mix).
Place 3 puffs whipped cream on top of mold and pipe remaining whipped cream in rosettes around base.
Tuck a pecan half between each rosette.