The most yummy Christmas dessert you will ever find 🙂
This dessert has a French name, however it is completely Danish of origin.
It is made from the left over Risengrød – rice porridge that Ayoe’s family eats the evening before Christmas. Then they, as most other Danish families, make risalamande the day after for Christmas dinner.
Here is the recipe.
1kg Risengrød (see the recipe here)
100 g blanched almonds (means the skin has been removed)
1 vanilla bean
2 tablespoons sugar
1/2 liter whipping cream
1 can of cherries in sauce (400g)
150 g frozen raspberries
The cold risengrød from the day before should be mixed in a bowl to soften a bit, so it is easier to mix the rest of the ingredients in.
To blanche the almonds, place them in a heatproof bowl and pour boiling water over. Let sit for a few minutes. Drain and start popping the skin off the almonds. It should come off pretty easily, but if not, just give it another “bath” in boiling water for a few more minutes.
Then lay the almonds on a paper towel to dry and once dry, chop them finely.
We usually save one whole almond and put it in the dessert. Whoever gets the whole almond gets the “almond present” usually a marzipan pig, but it can really be any little fun present.
Scrape the seeds out of the vanilla bean and mix it with a bit of the sugar on the cutting board. This is done so the vanilla bean seeds separate.
Whip the whipping cream till soft, you don’t want to over mix since you will be mixing it with the rest later.
Now add the chopped almonds to the risengroed and mix till combined well. Add the vanilla and sugar and mix again.
Now take about 1/3 of the whipped cream and mix it into the rice. You can be a little rough here to get it mixed well. Next when you add more whipped cream, be more gentle to keep the air and fluffiness in the dish. You might not need all the whipping cream, it is really a matter of taste and how soft and smooth or thick and firm you want it.
Place in a serving bowl and set aside in the fridge till ready to serve.
In a pot heat up the cherries with sauce and the raspberries. Once boiling and the berries are soft, turn off the heat and blend it till smooth. If you like the whole berries, you can keep some in the sauce, but we like it smooth. Originally it is only cherries that are used in the sauce, but we like how the raspberries add in the flavour to the sauce.
Heat up again till boiling and taste. Add a bit of sugar if you feel it needs it, but consider the dessert is already sweet in itself, so it is nice with a bit of fruity sour flavour.
Serve the risalamande cold in the serving bowl and the hot cherry and raspberry sauce in a separate bowl.
Your guests can serve themselves by taking a spoonful of risalamande and pour berry sauce on top.
Now wait and see who finds the whole almond!