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Coupes de risalamande, riz au lait danois crémeux aux amandes hachées, nappées de sauce chaude aux cerises noires, sur une table de Noël avec bougies, amandes entières, gousse de vanille et petit cadeau à ruban rouge
Team Curcuma

Risalamande (Danish rice pudding with almonds)

The Danish Christmas Eve dessert: rice pudding slowly cooked with a vanilla pod, chilled, then lightened with whipped cream and chopped almonds. Served very cold with warm cherry sauce, with one whole almond hidden for the gift game.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling 3 hours
Total Time 4 hours 15 minutes
Servings : 6 servings
Course : Dessert
Cuisine : Danish
Calories : 650
Ingredients Préparation Notes

Ingredients
  

  • 200 g short-grain pudding rice (grødris or arborio)
  • 200 ml water
  • 1 l whole milk
  • 1 vanilla pod split and scraped
  • 1 pinch salt
  • 100 g blanched almonds + 1 whole almond for the game
  • 3 tbsp sugar
  • 400 ml heavy cream well chilled
  • 1 jar dark cherries in syrup (about 680 g)
  • 1 tbsp cornstarch

Préparation
 

  1. Bring the water to a boil in a heavy-bottomed saucepan, add the rice and cook for 2 minutes, stirring.
  2. Add the milk, scraped vanilla pod and salt. Simmer 35 to 40 minutes over very low heat, stirring often, until you get a thick, creamy rice pudding.
  3. Remove the vanilla pod, pour the rice into a bowl, cover directly on the surface and let cool completely in the fridge (at least 3 hours or overnight).
  4. Roughly chop the blanched almonds. Stir them into the cold rice with the sugar.
  5. Whip the well-chilled cream to soft peaks, then gently fold it into the rice in two additions with a spatula.
  6. For the sauce, drain the cherries, keeping the syrup. Mix the cornstarch with a little cold syrup, bring the rest of the syrup to a boil, stir in the cornstarch, then add the cherries. Let thicken for 1 minute.
  7. Hide one whole almond in the bowl. Serve the risalamande very cold, topped with warm cherry sauce.

Notes

The rice pudding must be completely cold before adding the cream: make it the day before. Risalamande keeps 2 days in the fridge, without the sauce. Don't forget to hide one whole almond in the bowl when serving.