Danish Cristmas Dessert - Risalamande

Name: Danish Cristmas Dessert - Risalamande
Total time: 3 h
Yield: 10
Ingredients: 170 gram Short grain white rice; 1 l Whole milk, 3.5 % fat; 1 tsp. Salt; 100 gram Almonds, whole; 1000 gram Rice pudding; 40 gram Powdered sugar; 1 tbsp. Sherry, medium; 1 pcs. Vanilla pod; 5 dl Heavy cream 38%; Cherry sauce

By Ztove Classic

Difficulty

Easy

Preparation Time

3 hours

Servings

Ready Time

20.08

In Denmark it is customary to eat Risalamande for dessert on Christmas. Part of the tradition is to add a whole almond and whoever gets the almond gets a small gift. Risalamande consists of rice pudding mixed with vanilla, whipped cream and chopped almonds and is often served with cherry sauce - hot or cold depending on your preference.

Ingredients

10pers

Rice pudding

170gShort grain white rice

1lWhole milk, 3.5 % fat

1tsp.Salt

Risalamande

100gAlmonds, whole

1.0kgRice pudding, (the whole portion of the recipe)

40gPowdered sugar

1tbsp.Sherry, medium, or Amaretto - may be omitted

1pcs.Vanilla pod

5dlHeavy cream 38%

To serve

Cherry sauce

Instructions

Cook the rice pudding

Prepare a portion of rice pudding following the method in the attached recipe. Place the pudding in a bowl and leave to cool completely in the fridge. You can prepare the rice pudding the day before.

Blanch and peel the almonds

Add the almonds to a saucepan and cover with water. Set the temperature to 102ºC and cook them for 5 minutes. Cool the almonds with cold water so you don't burn your fingers. Remove the skin of the almonds, by pressing each almond, and the skin should easily pop of. Chop the almonds. Coarsely or finely, depending on your preference. Remember to save a whole almond!

Mix the Risalamande

Mix the cold rice pudding with the chopped almonds, powdered sugar and sherry or amaretto (if you want it). Split the vanilla pod lengthwise and scrape out the seeds. Combine the vanilla seeds in a bowl with the heavy cream. Whip the heavy cream to soft peaks, be careful not to over whip it. Stir a few spoonsful of the whipped cream into the rice pudding. Then add all the whipped cream and mix well. Stir in the whole almond and pour the rice pudding into a serving bowl. Refrigerate until serving.

To Serve

Serve the Risalamande with hot or cold cherry sauce.

Tips for this recipe

Sherry cuts the fattiness of the cream and gives an extra depth of flavour. Amaretto adds a mild almond/marzipan flavour, which is delicious in the Risalamande. You can, of course, keep the Risalamande completely simple and just use the vanilla, especially if the dessert is also served to children.

No comments yet

Be the first to comment on this recipe!