Risalamande - A Traditional Danish Christmas Dessert

almonds

🥗Healthier: sunflower seeds

💰Cheaper: chopped peanuts

Sunflower seeds provide a nut-free option and are generally more affordable.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream offers a dairy-free alternative with a similar texture.

Introduce the dish as a traditional Danish dessert called Risalamande.

Mention the tradition of adding a whole almond for a gift.

List the ingredients: whole milk, heavy cream, sugar, vanilla, almonds, porridge rice, and cherry sauce.

Slice open the vanilla pod and scrape out the seeds.

Mix the vanilla seeds with some sugar to crush them.

Add the crushed vanilla seeds, 1 liter of whole milk, and 2 deciliters of porridge rice into a pot.

Turn on the heat to medium to medium-high, stirring to prevent the milk from burning.

Watch for the milk to start boiling, being careful of foam.

Once boiling, choose to either stir for 30-45 minutes, put it in the oven at 100 degrees Celsius for 45 minutes, or wrap it in a towel and blanket and place it on the bed to keep warm.

If using the oven or bed method, stir at the 25-minute mark.

After 45 minutes, the rice porridge should be thick and not liquid.

Cool the porridge down by either placing it in the fridge for 4-5 hours or cooling it in a sink with cold water for about 30 minutes.

Whip 400 milliliters of heavy cream until it reaches soft peaks, being careful not to over-whip.

Boil 175 grams of almonds in water to remove their skins for a white dessert.

Check if the almonds are done by removing the skin easily; if so, cool them down with cold water.

Select whole almonds for the dessert, checking for splits or breaks.

Add the almonds to the cooled rice porridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens