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Risalamande with Cherry Sauce (Danish Rice Pudding Dessert)

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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine Danish
Servings 10 people

Ingredients
  

Risalamande

  • 3.5 pounds (1600 grams) cold risengrød , see recipe link above
  • 6/8 cup (100 grams) blanched almonds, chopped
  • 2 tablespoons vanilla sugar
  • 1 tablespoon granulated sugar
  • 2 cups (500 milliliters) heavy cream, whipped

To serve

  • Cherry sauce

Instructions

  • Save one whole blanched almond and put aside for later use.
  • In a large bowl, mix risengrød, blanched chopped almonds, granulated sugar, and vanilla sugar.
  • Add the whipped cream and stir well. Finally, mix in the whole almond in the risalamande.
  • The purpose of having a whole almond in the risalamande is to find the whole almond when served. The person who finds the whole almond in his/her portion, wins an "almond present" (mandelgave). The almond present can be any kind of present that the host buys before Christmas eve.
  • Heat up the cherry sauce and serve the risalamande with hot cherry sauce on the top.
Keyword christmas, pudding, Rice, winter