Risalamande is a traditional Danish dessert served on Christmas Eve. The dessert is a derivative of risengrød, which is a simple rice pudding, but in risalamande, we mix the cold risengrød with whipped cream, vanilla and chopped almonds. A singular whole almond is hidden inside the risalamande, and the lucky finder gets a small gift, mandelgaven (the almond gift). If you find the almond, you usually keep it to yourself until everybody has finished eating. Then you reveal that you found it and receive your gift.
This recipe for risalamande is from my late grandma, and if you ask me, this is the best risalamande recipe ever. The recipe has real vanilla, and plenty of big, chunky almond pieces. You also add a dash of Port, which gives the dessert a more grownup flavor. It’s so good, I’ll eat it all year round, not just during the holidays.
You can wrap the pot with simmering rice pudding in kitchen towels and place it under the duvet in your bed to finish cooking. Be sure no pets or children have access to the bed during this time.
Risalamande is typically served with warm cherry sauce. Add a bit of Port to the sauce too, if you wish.
Here’s an easy way to make cherry sauce: Heat up a good quality cherry jam (we recommend the Tart Cherry jam from Blake Hill with a bit of water. Add sugar if needed.