Risalamande

Brought to you by Freia

Risalamande is a creamy, soft and melt-in-your-mouth Danish rice pudding with almonds and topped with a flavourful cherry sauce.

risalamande wih spoon by freia

Ingredients for Risalamande

For the Rice Pudding:

• 1 cup arborio rice
• 1 1/4 cup water
• 4 cups milk
• 1/4 tsp salt
• 2 tsp finely grated lemon zest
• 2 tbsp sugar

For the Risalamande:

• 2 cups heavy whipping cream
• 1/4 cup sugar
• 2 tsp vanilla bean paste
• 1/2 tsp quality almond extract
• 150 g slivered almonds

For the cherry sauce:

• 4 cups fresh/frozen cherries
• 6 tbsp sugar
• 1 cup water
• 4 tsp corn starch
• 2 tsp lemon juice

Instructions for Risalamande

For the Rice Pudding:

9. In a small saucepan combine frozen cherries, sugar and water.
10. In a separate small bowl dissolve corn starch in lemon juice.
11. When cherries start to boil, add corn starch mixture, and cook until the sauce slightly thickens, about 3-5 minutes. If you want your cherry sauce thicker, add more corn starch mixture.

12. Serve the Risalamande at room temperature with the warm cherry sauce.

For the Risalamande:

3. Beat the cream until it starts to thicken.
4. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat.
5. Stir the cream mixture into the rice pudding.
6. Stir in the slivered blanched almonds.
7. If you want to be true to traditions, add a single whole blanched almond into the Risalamande – who ever gets the whole almond wins a small prize.
8. Store Risalamande in fridge until serving.

For the cherry sauce:

9. In a small saucepan combine frozen cherries, sugar and water.
10. In a separate small bowl dissolve corn starch in lemon juice.
11. When cherries start to boil, add corn starch mixture, and cook until the sauce slightly thickens, about 3-5 minutes. If you want your cherry sauce thicker, add more corn starch mixture.

12. Serve the Risalamande at room temperature with the warm cherry sauce.

Enjoy!

risalamande by freia

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