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Danish rice pudding (Risalamande) with salted almond brittle and sour sumac cherries

Creamy Danish risalamande with vanilla warmth and a silky chill.
Salted almond brittle crackles over it, nutty and golden.
Tart sumac cherries burst bright, sweet, and just a little wild.

dessert ⏱ 60 min 520 kcal / portion 95.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Danish rice pudding (Risalamande) with salted almond brittle and sour sumac cherries
v5 · rb0e705f985 20260727Z1751 6 pieces lemon peel strip amaretto to taste 100 g flaked almond 75 g almond brittle sumac to taste ⏱ 30-35 min pre-cook rice pudding base (simmer ) ⏳ cool rice pudding to room temperature and cover surface ⏳ chill rice pudding overnight in the fridge 🔥 ⏱ 15 min roast flaked almonds and keep warm ⏳ make salted almond caramel brittle (160°C) (cook to amber, whisk, then cool) ⏳ roughly chop brittle and set aside 🍳 ⏱ 1 min cook sour sumac cherry compote (simmer until thick, ) make sumac slurry with amaretto and cornflour 🌀 whip vanilla cream to soft peaks loosen rice pudding with amaretto 🌀 fold whipped cream into rice pudding in two additions 🌀 fold chopped brittle into rice pudding (second addition) portion rice into 4 bowls and hide whole almond 🍳 top bowls with warm cherry compote and sprinkle extra sumac and brittle pieces Risalamande 🎉 650 g whole milk 65 g caster sugar ⅛ tsp salt 1 piece vanilla pod 150 g pudding rice 200 ml double cream 1 tsp vanilla extract vanilla to taste 15 g unsalted butter ½ tsp flaked sea salt 350 g frozen whole cherry 2 tbsp lemon juice 2 tsp sumac lemon zest to taste 2 tsp cornflour water to taste 1 piece whole almond cream to taste 3 pieces dressing? amaretto double cream, vanilla extract, vanilla unsalted butter, flaked sea salt almond brittle frozen whole cherry, lemon juice, sumac, lemon zest 3 pieces cornflour, water whole almond, cream sumac
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Preparation steps

  1. pre-cook rice pudding base (simmer 30-35 min)
  2. cool rice pudding to room temperature and cover surface
  3. chill rice pudding overnight in the fridge
  4. roast flaked almonds about 15 min and keep warm
  5. make salted almond caramel brittle (160°C) (cook to amber, whisk, then cool)
  6. roughly chop brittle and set aside
  7. cook sour sumac cherry compote (simmer until thick, about 1 min)
  8. make sumac slurry with amaretto and cornflour
  9. whip vanilla cream to soft peaks
  10. loosen rice pudding with amaretto
  11. fold whipped cream into rice pudding in two additions
  12. fold chopped brittle into rice pudding (second addition)
  13. portion rice into 4 bowls and hide whole almond
  14. top bowls with warm cherry compote and sprinkle extra sumac and brittle pieces

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