Risalamande

Ingredients

• 120 g Pudding Rice
• 500 ml Whole Milk
• 1 pcs Vanilla Bean
• 65 g Sugar
• 40 g Almonds
• 200 ml Heavy Cream
• 200 g Frozen Cherries
• 1 pcs Lemon
• 0.25 tsp Flaky Salt

Method

1. Combine {pudding_rice}, {whole_milk}, split {vanilla_bean}, and some {sugar} in a medium saucepan over low heat. Stir often and scrape the bottom for several minutes, then simmer gently until the rice is tender and the porridge is thick, glossy, and softly mounded. Season with a tiny pinch of {flaky_salt} to sharpen the sweetness, then remove the {vanilla_bean}.
2. Spread the cooked rice porridge in a shallow bowl and cool until no longer warm and the surface looks set but still creamy. This prevents {heavy_cream} from melting when folded in.
3. Toast {almonds} in a dry skillet over medium heat, shaking often, until lightly golden and fragrant. Tip out to cool so they stay crisp in the finished dessert.
4. Cook {frozen_cherries} with the remaining {sugar} in a small saucepan over medium heat until the fruit collapses and the juices turn glossy. Add a little finely grated zest and a squeeze of {lemon}, then simmer until lightly thickened and bright. Cool until chilled or just cool to the touch.
5. Whip {heavy_cream} in a cold bowl until softly peaked and billowy. Stop before it turns stiff so it folds smoothly into the rice mixture.
6. Fold the cooled rice porridge with the whipped {heavy_cream} and toasted {almonds} until airy and evenly mixed. Taste and adjust the sweetness if needed, then chill briefly until the texture is lush and spoonable.
7. Spoon the risalamande into chilled bowls and top with the cherry sauce. Finish with a few extra drops of {lemon} over the sauce if desired for a brighter finish.