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.
• 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
• 2 cups heavy whipping cream
• 1/4 cup sugar
• 2 tsp vanilla bean paste
• 1/2 tsp quality almond extract
• 150 g slivered almonds
• 4 cups fresh/frozen cherries
• 6 tbsp sugar
• 1 cup water
• 4 tsp corn starch
• 2 tsp lemon juice
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.
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.
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!
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