6 small oranges, peeled and sliced
200g apple jelly
1 ½ cup (300g) sugar
1500 ml (48 fl oz) milk
5 egg yolks
200g cream (double)
3 level tablespoons natural powdered gelatine
¼ pint (150 ml) cognac (French brandy)
1 teaspoon vanilla essence
Dissolve the gelatine in 125 ml of water in a bowl and let it soak.
Put the rice in a saucepan with 800 ml (24 fl oz) of milk and 6 tablespoons of sugar.
Cook over moderate heat until it is soft and drained.
Remove from heat and add the vanilla.
In another saucepan, put the egg yolks with the rest of the sugar and the grated rind of one orange. Blend well. Add the rest of the milk and the soaked gelatine slowly and cook over moderate heat until the mixture thickens slightly. Do not let the mixture boil.
Cool. Add the cognac and the rice and blend well.
Whip the cream util it is stiff and mix everything.
When the preparation is cool, line an oval bowl with orange slices as close to each other as possible and spoon all the preparation into it. Chill until set, for at least 4 hours or overnight.
To unmould, dip the bowl in hot water for some seconds and turn out on a serving dish.
Heat the apple jelly and brush the dessert with it.