Foto em breve
Iniciante
French
Classic French Omelette
Fonte: Chef
10 min1300 kcal
VegetarianoSem glútenBaixo carboidrato+1
Risalamande
Cold rice pudding folded into whipped cream with chopped almonds and a hot cherry sauce over it — and one whole almond hidden inside, for a prize at the Christmas table.
Fonte
Receita de Danish home kitchens · 🏺 Tradicional · Rye bread, pork and butter, and an insistence that lunch is a slice of bread with something carefully arranged on top — hygge is a real constraint on how food is served, not a marketing word.
Danish · Christmas dessert — An ownerless traditional dish, so no cook is credited. The cited article confirms the cold rice pudding and whipped cream base, the chopped almonds, the cherry sauce, the Christmas and julefrokost setting and the whole almond hidden for a prize. Quantities and the allergy warning are this book's own.
Veja como se faz · 3 vídeos
⏱ 120 min🍽 8 porções🔥 440 kcal🇩🇰 Dinamarca
VegetarianoSem glúten
Modo de preparo
Bring the rice and water to the boil for 2 minutes, then add the milk, vanilla and salt and simmer very gently, stirring often, for 45 minutes.
💡 Stir the bottom every few minutes. Milk and rice catch and scorch, and burnt milk cannot be hidden by cream or cherries.
Cool the rice pudding completely — spread it on a tray to speed it up. It must be cold before the cream goes near it.
Chop all the almonds except one. Keep that one whole and set it aside.
Whip the cream with the sugar to soft peaks and fold it into the cold rice with the chopped almonds.
Push the whole almond in and stir once so nobody can see where it went.
💡 Say out loud that there is a whole almond in the bowl before anyone eats. A hidden nut is a real hazard for anyone with an allergy and for small children.
For the sauce, simmer the cherries with their juice and the sugar, slake the cornflour in cold water and stir it in off the heat. Serve hot over the cold pudding.
💡 Dicas
- Whoever finds the whole almond wins the mandelgave — traditionally a marzipan pig. Hiding it and holding it in your cheek so the bowl keeps going round is also traditional.
- Make the rice pudding a day ahead. It has to be properly cold or the cream deflates on contact.
- Plain rice pudding — risengrød, hot with butter and cinnamon — is the same base and a dish in its own right.
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