Danish · Dessert
Risalamande med Kirsebærsauce
- Intermediate
- 45 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, toasted, nutty warmth throughout, leaving a faint perfume.
Ingredients
- 200 g short grain pudding rice
- 250 ml water
- 1 litre whole milk
- 1 vanilla pod, split
- 40 g caster sugar
- 2 g salt
- 100 g blanched almonds
- 400 ml double cream
- 500 g stoned morello cherries
- 100 g caster sugar, for the sauce
- 200 ml cherry juice or water
- 2 tsp potato starch
The skills inside
Allergen screen
Found: dairy · nuts
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Boil the rice in the water for 2 minutes to swell the grains, add the milk, vanilla and salt, and cook uncovered on the lowest heat, stirring often, about 40 minutes, until the grains are soft and the porridge only just holds its shape. 2 min
- Stir in the sugar and chill the porridge until it is cold to the finger, not merely cooled.
- Chop the almonds coarsely, leaving one whole for the prize, and whip the cream to soft floppy peaks that fold over on the whisk.
- Fold the cream into the cold porridge in three additions along with the almonds, keeping the mixture loose and airy.
- Simmer the cherries with the sugar and juice, take the pan off the heat, stir in the potato starch slaked in a little cold water, then return it only until it clears and thickens. Serve the sauce cold over the risalamande.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Blanching & shocking 76 recipes
- A large volume at a hard rolling boil, and enough of it that adding the food barely interrupts it; a pot that goes quiet has started stewing rather than blanching.
- Timed rather than watched, and short. This is an interruption in the cooking of something, not the cooking of it.
- The ice bath was made and standing beside the pot BEFORE anything went into the water, not started once the timer went off.
- It went straight into the ice water, fully submerged, and stayed until cold at the centre: a piece still warm inside is still cooking, and the arrest has not happened yet.
- Drained and dried afterwards rather than left sitting in water, so it does not carry that water into whatever it meets next.
Where it goes wrong The ice bath was not ready, so the food sat draining in a colander while its own residual heat carried on cooking it. By the time it cooled it was a stage past where it was pulled, and exact arrest is the entire reason for blanching rather than simply boiling.
At the Table
- The Pour
- Sauternes
- Also Right
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- From the Taps
- Belgian tripel
- Zero-Proof
- Jasmine tea
The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
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