Risalamande dessert with cherry sauce
Let’s read more below about Risalamande dessert with cherry sauce. Here comes another exciting part of the Danish Christmas Rice pudding Risengrød which I had posted last week, as promised next version will be shared soon 🙂 Risalamande – How shall we pronounce that..let’s try.. “RIS.. A.. LA..MAND” sounds better? It literally means a rice pudding with loads of almonds in it. Now don’t get confused, will be talking about both Risengrød and Risalamande because they are completely related dishes with each other and the traditional food here in Denmark during Christmas season.
Difference between two –
Risengrød, recipe here – It’s a rice pudding and eaten hot with cinnamon, sugar and butter on it, eaten as a main course. Before Christmas Eve, people make large portions of it and next day they eat the left over which is turned in to Risalamande and they eat it on the Christmas Eve as dessert with cherry sauce and it should be cold.
For kids, it’s a fun anticipating game of Santa , parents tend to offer Risengrød to the helpers of the Santa for which they put a tiny door on the table or the floor (kind of sticker or miniature door set which is easily available in the supermarket during Christmas Season in Denmark) and leave the risengrød in front of it during the night and by the morning the bowl is empty or gone so kids understand that it has been fed to the helpers of Santa. As kids are already expecting a gift from the Santa so it makes sense to them, isn’t? I have done that too and it’s simply amazing to see the beautiful laughter in the house among the kids. If you are thinking, where did the bowl go 😉 it’s of course the parents who have removed it once kids have gone to the bed 😉
Tradition of 1 Almond in Risalamande –
The game of 1 almond makes this dish more exciting during the Christmas celebration. When the dish is prepared, the person has hidden only 1 whole piece of almond in the dish, there are many pieces of chopped almonds in the dish but this 1 piece of almond holds the significance and keep the excitement level up on the table among the family and friends. When Risalamande is served, who so ever gets the 1 hidden almond in their portion, the person gets a gift, how exciting it is right? I think, this is the best part when every country has their own tradition during the festivals and celebration. Food makes it more special and it’s one of the way to express gratitude to the loved ones.
Risalamande is usually served with cherry sauce. I have made the sauce with the canned cherries because we don’t have the season for cherries at the moment. It’s fun making cherry sauce at home, I had made the sauce before as well, if you are following me on Instagram then you may have seen the picture with Pavlova during the summer. Water of the canned cherries can also be used to make the sauce, read below in the recipe.
In the process of making the dish, my muffin had also helped me in whipping the cream and he literally surprised me with his perfection. As a mommy, I never say No to my kids, when they volunteer to help.
- 1 1/2 Cups Water
- 1 1/2 Cups Grød ris/ any broken rice will also do if not living in Denmark
- 2 Litres Full Fat Milk
- 500 Gm fresh cream
- 1 cup sugar
- 1 Vanilla Pod
- 1 Whole almond
- 1/2 Cup chopped almonds, if you like almonds, you can add more
Take a deep pot , add water and rice, bring it to a boil. Now add milk in it and stir it, bring it to the boil, partially cover it and keep stirring it occasionally so that it doesn't burn or sticks at the bottom. Cook it roughly about 30 minutes, add salt in it and mix it, cook for another 5- 10 minutes depending if the consistency has become thick as mentioned in the close up picture ( please ignore the cinnamon in the picture, as it is from Risengrød recipe) If so then remove it from the stove.
Let it cool down at the room temperature and refrigerate it over night so that next day it can be prepared for Risalamande.
Next day, start with whipping the fresh cream, add sugar gradually , open the vanilla pod and add vanilla in the whipping cream, add chopped almonds, mix it with the ready Risengrød and also hide 1 almond if playing the game mentioned above 😉
- 500gm Canned Cherries
- 1/2 cup Canned cherries water
- 25 gm Brown Sugar
- 2 Tablespoons corn flour
- 2 Tablespoons Canned water for mixing the corn flour
Add water of the canned cherries and also cherries in the pan. Put it on the stove, add sugar, stir it, bring it to a boil, take a bowl - mix corn flour and water and keep stirring it until the sauce is cooked, it take 4-5 minutes - the consistency becomes thicker , sugar is mixed and sauce is cooked.
Let it cool down on room temperature , this sauce can be made in advance and is fresh to use for 4-5 days if stored in the refrigerator.
Make sure to add corn flour in water, because if corn flour is added just like that, it will ruin the sauce and will have lumps.
Remaining sauce can be used for another type of dessert or just in the mornings, on the porridge.
Would love to hear from you if you have tried this recipe, please tag the picture on Instagram as @splashofflavours and you are welcome to follow too 🙂
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