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

1. Bring the water to the boil in a heavy-based saucepan. Add the rice and cook for a few minutes, stirring.
2. Add the milk. Cook gently for around 10 minutes, then cover and simmer for a further 30 minutes. Stir from time to time.
3. Allow the rice pudding to cool completely, ideally until the next day.
4. Roughly chop the almonds, reserving one whole almond. Stir the vanilla, icing sugar and almonds into the rice pudding.
5. 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.