Ris Á L'amande

A community recipe by Anette87

Not tested or verified by Nigella.com

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Introduction

This is Danish Christmas dessert that is eaten in every home on Christmas Eve. The dessert was invented at the Hotel D'Angleterre, an upscale hotel in Copenhagen in the late 19th century. Rice was then still an expensive item and to get the rice to go further, whipped cream was added to rice porridge. Late one evening at Hotel D'Angleterre, a chef had to make a dessert for an unannounced company and he came up with adding almonds to the rice porridge and whipped cream to make it more extravagant. In this way, the Danish Christmas dessert with the French sounding name had seen the light of day. Back then people thought it was fun to give dishes French names ... haha. The dessert is always served with a warm and very strong cherry sauce. We add 1 whole almond to the dessert and "hide" it. Whoever gets the almond gets an almond-gift. Often a little pink pig made out of marzipan

Ingredients

Serves: 6-8

Metric Cups

1 litre full fat milk
150 millilitres porridge oats (not instant)
1 vanilla bean
gelatine leaves (5 leaves)
50 grams almonds (finely chopped, by hand - not processor)
1 teaspoon caster sugar
500 millilitres cream (for whipping)
salt (a bit, if you want)
cherry sauce (a jar, if you can get it)

1⅘ pints whole milk
5 fluid ounces quick-cooking oats (not instant)
1 vanilla bean
sheet gelatin (platinum grade) (5 leaves)
1¾ ounces almonds (finely chopped, by hand - not processor)
1 teaspoon superfine sugar
18 fluid ounces cream (for whipping)
salt (a bit, if you want)
cherry sauce (a jar, if you can get it)

Method

Ris Á L'amande is a community recipe submitted by Anette87 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Let the gelatine leafs steep in 1L cold water for 10 min.

Pour the milk in a heavy-based big saucepan and bring the milk slowly to the boil along with the split vanillabean and salt (not more than a pinch).

Add the rice and stir until there's no risk of the milk boiling over. let it boil for 20 min from the time that that the milk started to boil.

Take out the vanilla bean and scrape out the seeds and put them back into the porridge.

Put the finely chopped almonds in followed by the soaked gelatine leafs and sugar - stir wildly.

Let the porridge cool completely

Whip the cream and add it to the porridge

Serve with mildly warmed cherry sauce