Risalamande with cherry sauce. Is there anything more magical than cherry sauce, where there is still a bit of texture in the cherries...!??
Recipe for risalamande with cherry sauce
Risalamande with Cherry Sauce. Is there anything more magical than cherry sauce where there’s still just a bit of texture in the cherries…!?
For me, there has to be something to chew on when I have cherry sauce. So in my family, the cherry sauce is homemade.
I always buy a good portion of fresh cherries in the summer, right when they taste their best. Then they are halved, pitted, and frozen. That way, I ensure delicious sweet cherries for my Christmas cherry sauce.
And yes, I test quite a few cherries before I get around to freezing any and yes, it’s because I really love cherries in the summer.
Servings: people
Risalamande with Cherry Sauce
Risalamande with cherry sauce. Is there anything more magical than cherry sauce, where there is still a bit of texture in the cherries...!??
Ingredients
Cherry Sauce
- 350 gram cherry without stones
- 150 gram Orange Juice or good orange juice
- 150 gram Port
- 50 gram Water
- 70 gram Cane Sugar
- 21 gram Syrup light or dark
- 1 Vanilla Pod
- 8 gram Potato Flour
- 25 gram Water
Risalamande
- 160 gram Porridge Rice
- 1 l Whole Milk
- 1 Vanilla Pod
- 200 gram Whipping Cream
- Almonds Boiled, peeled chopped
Instructions
Cherry Sauce
- Split the vanilla pod lengthwise and scrape out the seeds.Mix the seeds with a bit of sugar to separate the seeds from each other.Put cane sugar, vanilla, water, orange juice, and port wine in a pot and bring to a boil over medium heat.Let the sauce simmer for 3-4 minutes before adding the cherries and cooking over low heat for 15-20 minutes.Mix potato flour with 1/4 deciliter of water. Bring the sauce to a boil and add a bit of the slurry at a time until the sauce reaches the desired thickness.The cherry sauce is now ready to serve.Make your cherry sauce a few days in advance and warm it up just before serving.
Risalamande
- Split the vanilla pod lengthwise and scrape out the seeds.Put rice, milk, and vanilla seeds along with the pod into a pot and bring the milk to a boil while stirring.When the milk boils, reduce the heat to low and stir the porridge regularly until it is smooth and delicious. This takes about 45-60 minutes. The result is worth the wait.Put the cooked porridge in a container and sprinkle a thin layer of sugar on top. A thin layer of sugar on the porridge ensures that it does not form a skin on top while cooling. An alternative to sugar is to place cling film directly on the porridge.Let the porridge sit for at least 2 hours, preferably overnight.When the porridge is cold, take it out of the fridge.Whip 2 deciliters of heavy cream to a light froth. Better underwhipped than overwhipped.Stir one to two tablespoons of whipped cream into the rice porridge to loosen the rice.Now gently fold more whipped cream into the rice porridge until it reaches the desired consistency.Season with sugar, and finally add the chopped almonds.