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

dessert · ⏱ 60 min · 4 portions · 95.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/537/danish-rice-pudding-risalamande-with-salted-almond-brittle-and-sour-sumac-cherries/