Light and airy risalamande
Risalamande is the sweet finishing touch to a Christmas dinner. A light, airy texture makes this Danish dessert especially delicate, even after a generous meal.
Risalamande
Serves 4
Ingredients
- 150 ml water
- 130 g pudding rice
- 1 litre whole milk
- 100 g blanched almonds
- Seeds from 1 vanilla pod
- 3 tbsp icing sugar
- 250 ml whipping cream
Method
- Bring the water to the boil in a heavy-based saucepan. Add the rice and cook for a few minutes, stirring.
- Add the milk. Cook gently for around 10 minutes, then cover and simmer for a further 30 minutes. Stir from time to time.
- Allow the rice pudding to cool completely, ideally until the next day.
- Roughly chop the almonds, reserving one whole almond. Stir the vanilla, icing sugar and almonds into the rice pudding.
- Whip the cream and fold it in gently. Add the whole almond last and serve with warm cherry sauce.
Three useful tips
- The rice pudding should be neither too firm nor too loose.
- Use plenty of cream so the dessert does not become heavy.
- Fold in the whipped cream gently at the end to keep the texture light.
Share
