“Risalamande” is a traditional Scandinavian Christmas dessert which is commonly eaten after the evening feast on December 24th. This Danish rice pudding is mixed with whipped cream, vanilla and chopped almonds and is made using rice pudding prepared the day before. Chopped, blanched almonds are added along with one whole, and whoever gets the portion with the whole almond wins a prize – traditionally a small pig molded in marzipan.
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
Price reduced from
$750.00
to
$525.00
Ingredients
Method
Ingredients
- Cold risengrød, make according to above recipe
- 250g whole almonds
- 500ml whipping cream
- 1-2 vanilla pods
- 2 tablespoons icing sugar
To Serve
- Cherry Jam
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Method
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1Make sure to cook the rice pudding the day before and keep it overnight in the fridge. This way, the rice pudding will have set properly and you will avoid a runny risalamande.
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2Bring a casserole of water to the boil. Place the almonds in a bowl and cover them with the boiling water. After 2 minutes, drain and rinse well under cold water.
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3Peel the skin off all the almonds and chop them coarsely – remember to save one whole almond for the competition.
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4Whip the cream until it creates soft peaks and gently fold it into the cold rice pudding. Using the tip of a knife, cut the vanilla pod lengthways and scrape out the seeds. Mix the seeds with the icing sugar and fold it into the risalamande. Fold in the whole, blanched almond along with the coarsely chopped pieces.
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5Keep the risalamande in the fridge until you are ready to serve it with warm cherry jam.
The measurements of this recipe are appropriate for a full batch of rice pudding. If you have used the rice pudding for dessert the previous evening you will have to lessen the quantities appropriately.
Although traditionally served with ‘cherry sauce’, cherry jam or a quick homemade cherry compote is a good replacement.
