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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

Add

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

Top with

Brandied cherries 

Serve cold

Cherries soaked in Brandy

In a litre mason jar fill with fresh pitted organic cherries add 1/2 cup organic maple syrup or 1/4 cup Swerve sweetener. Cover cherries with brandy and store in fridge for up to 4 months.

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