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Risalamande / Rice pudding – dessert for Christmas

Opskriften på Camillos risalamande / the recipe for Camillo’s rice pudding

See english version below.

RISALAMANDE

Risalamande; fransk og fint lyder det, pæredansk er den, risdesserten. Ifølge sagnet opfundet på Hotel D’Angleterre i København. I Camillos Køkken insisterer vi på, at livet er godt, og bruger risottoris til desserten, bager grøden i ovnen og drypper ved servering med en indkogt, lækker, dansk kirsebærvin. Kirsebærvinen finder vi hos den danske producent, Frederiksdal Gods. Kun en lille del af vinen koger vi ind, resten drikker vi til risalamanden. Risalamanden er skøn hele året rundt – også den tid på året, hvor kirsebærtræerne står i blomst.

8 PERSONER
Risottoris, 200 g
Sødmælk, 1½ ltr
Vanillestang, 1 stk
Sukker, 100 g
Salt, 2 knivspids

Mandler, 100 g
Fløde, 6 dl
Kirsebærvin, 1 dl

Hæld risene i en tykbundet gryde sammen med mælken. Varm op til mælken næsten koger, mens du rører rundt stort set hele tiden.

Tænd ovnen på 160 grader varmluft. Tag gryden af blusset. Skrab kornene ud af vanillestangen og bland dem godt sammen med sukkeret, vend vanille, sukker, salt og den ‘tomme’ vanillestang i risene. Læg et tætsluttende låg på gryden og sæt den i ovnen en halv time. Tag gryden ud, fisk vanillestangen op, og lad grøden køle helt af.

Hæld kogende vand over mandlerne og smut skallen af. Hak mandlerne groft. Pisk fløden. Vend fløde og mandler i den helt kolde grød. Sæt risalamanden på køl, indtil den skal serveres.

KIRSEBÆRDRYP: Kog kirsebærvin ind til en tyk sirup, det tager cirka 5 minutter, tilsæt måske lidt sukker, smag dig frem. Lad siruppen køle af.

Server risalamanden i smukke glas eller i lige så smukke isasietter, og dryp med kirsebærvin-sirup.

TIP: Husk ved juletid at skubbe en hel mandel ned i en af portionerne.


RISALAMANDE (AKA RICE PUDDING)

Risalamande; french and fancy it sounds, but so very danish this rice dessert is. The story tells that the dish was invented at Hotel D’Angleterre in Copenhagen. In Camillo’s Kitchen we insist that life is good, and are using good risotto rice for the dessert; baking the pudding in the oven and drip the dessert with a reduced and delicious danish cherry wine. We use a cherry wine from a danish manufacturer, Frederiksdal Gods. Only a very small part of the wine is reduced, the rest we drink with the ‘risalamande’. The dessert is lovely all year around – also when the cherry trees blossom.

8 PERSONS
Risotto rice, 200 g.
Milk (3,5%), 1½ ltr.
Vanilla pod, 1 piece
Sugar, 100 g.
Salt, 2 knife tips

Almonds, 100 g.
Double cream, 6 dl.
Cherry wine, 1 dl.

Pour the rice in a cast iron pot together with the milk. Heat until just before boiling, stirring almost constantly.

Heat the oven to 160 degrees. Remove the pot from the stove. Scrape the seeds from the vanilla pod and mix them well together with the sugar. Mix the vanilla, sugar, salt and the ‘empty’ vanilla pod with the rice. Put a tightly closing lid on the pot, and set the pot in the oven for half an hour. Take out the pot, remove the vanilla pod and let the rice cool.

Pour boiling water over the almonds and remove their skin. Chop the almonds roughly. Whip the double cream. Mix carefully the whipped cream and the almonds with the cold rice pudding. Put the ‘risalamande’ in the fridge until you serve it.

THE CHERRY DRIP: Reduce the cherry wine into a thick sirup, it takes around five minutes. Taste – and maybe add a little sugar if needed. Let the sirup cool.

Serve the ‘risalamande’ in beautiful glasses or crystal ice cream plates, and drip gently with the cherry wine sirup.

TIP: Remember at Christmas time to put one whole almond in one of the portions! The person who finds the almond gets the almond gift (traditionally it is a pig made from marzipan).

Risalamande / Risalamande (aka rice pudding). Photo: Malthe Ivarsson.