An Illustrated Food Blog
Risalamande is an old Scandinavian dessert dating back to the latter part of the 19th century in Denmark.
Risalamande is a rice pudding with vanilla, almonds and whipped cream and a cherry sauce ( I use cherries soaked in brandy which I make in July/August when the beautiful cherries ripen here in Niagara) See recipe below.
The word Risalamande comes from the French word Riz à l’amande, which is rice with almonds.
Usually a whole almond is placed in one of the portions and when the desert is served the person who has the whole almond receives a present such as a marzipan pig or a box of chocolate.
For the Rice Pudding
Simmer for 1 hour ( until cooked)
4 1/2 cups organic milk
1 cup organic arborio rice
1 vanilla pod (scraped)
1/2 cup organic maple syrup
Allow to cool and fold in
1 cup finely chopped ( non GMO)blanched almonds
2 cups organic whipping cream
1/4 cup organic maple syrup