Risalamande Calories 6 Servings
Ingredients :
50 min
656 Kcal
How to do :
For the Rice Pudding:
1. Bring the rice, salt, lemon zest, sugar and water to a boil
• 1 cup arborio rice
in a medium-sized stock pot. Boil for 3 minutes, add the
• 1 1/4 cup water
milk and return to a boil. Reduce the heat to low, cover
• 4 cups milk
and simmer for 30-35 minutes, stirring occasionally,
• 1/4 teaspoon salt
increasing the frequency during the last 10 minutes
• 2 teaspoons finely grated lemon zest
to prevent scorching. Stir in the chopped blanched
• 2 tablespoons sugar
almonds.
• 4 ounces chopped blanched almonds 2. Let the rice cool and then chill for several hours or For the Risalamande:
overnight.
• 2 cups heavy whipping cream • 1/4 cup sugar
3. Beat the cream until it starts to thicken. Add the sugar,
• 2 teaspoons vanilla bean paste *not extract*
vanilla bean paste and almond extract and beat until stiff
• 1/2 teaspoon quality almond extract
peaks form. Be careful not to over-beat. (Note: The rice
• Cherry Sauce warm
will may be very stiff. Stir it to loosen it up and then stir
• Sprigs of fresh mint for garnish optional
it more after the cream has been added to break up any clumps.)
Notes :
4. Serve the Risalamande at room temperature with the warm cherry sauce.
You can make the Risalamande a day ahead, then pull it out of the fridge to warm it up to room temperature and serve it with warm cherry sauce.
34
Delicious
German Foods