Risalamande

Ingredients

Quantities for 8 servings.

• 200 g Pudding rice
• 1 l Milk
• 500 ml Double cream
• 150 g Almonds, blanched
• 80 g Sugar
• 1 piece Vanilla
• 500 g Cherries, stoned
• 80 g Sugar for the sauce
• 2 tsp Cornflour
• 2 tbsp Sherry
• 1 pinch Salt

Method

1. Rinse the rice, cover it with the milk, vanilla and salt and cook an hour on the lowest heat, stirring.
2. Cool the rice completely; stand the bowl in cold water and stir so no skin forms.
3. Scald the almonds, slip off the skins and chop them coarsely, keeping one whole.
4. Stir the chopped almonds, sugar and sherry into the cold rice.
5. Whip the cream to soft peaks and fold it in with a spatula in three additions, without knocking it down.
6. Hide the whole almond in the mixture and chill the pudding at least three hours.
7. Cook the cherries with sugar for ten minutes, thicken with slaked cornflour and serve the sauce hot.