Think I think it tastes better than many ordinary risalamander I've got. Another great positive experience, first rice pudding on rice milk, and now this RIS a la Mande.
In my grandmother's family ate one raspberry sauce instead of cherry sauce so it's I grew up with. Raspberry sauce suits me fine, Since I love raspberries and it has a little difficulty in taste of cherry, but of course you can easily use cherry sauce if that's what you like best 🙂
I admit that I have feared the taste of the alternative rivers after I once tried to make ice cream by the cool thing at the top of a can of coconut milk, I thought it tasted awful. I have both the cream of coconut, rice and soy sauce in the refrigerator and chose to try with soy sauce”cream” to this RIS a la Mande, and are really happy with the result and the fat percentage is even less than in ordinary piskekfløde 🙂
My better half does not seem there was something wrong with the taste, or any weird Tang of soy sauce, He missed just a little more vanillesmag, because I had forgotten to Cook rice porridge with vanilla.
Now I've really got the courage to go ahead with making ice cream also, and test the various “rivers” for homemade ice cream. I love to make ice cream and it's probably the only place where I think it's hard to do without whipping cream.
RECIPE – Risalamande 4 persons
INGREDIENTS
RICE PUDDING (half portion from my recipe here)
125 g, round grain milled
1,5 DL Water to start
3,5 DL rice milk + 1,5 DL water (or 1/2 l rice milk)
Add 1 vanilla rod
RIS a LA MANDE
2,5 DL /1 piece Alplo soya cream/cream (available in Super Brugsen)
100 (g) coarsely chopped peeled almonds (and some for garnish)
3 tbsp vanilla sugar (or a vanilla pod + 2 tbsp icing sugar)
RASPBERRY SAUCE
250 g Frozen raspberries
2-3 tbsp icing sugar
2-3 tbsp potato flour
APPROACH
RIS a LA MANDE
- Low rice porridge day in advance, follow the recipe here, but add a vanilla pod, open it and take out the grains and cook them with porridge, Cook also rod with and remove it in the end.
- Chop the almonds slightly rough
- Add 3 tbsp vanilla sugar (or grain from a vanilla pod which is mixed with 2 tbsp icing sugar) to soy cream
- Whip the cream stiff to Soy foam (someone likes that it is just as thick yogurt so stop it just before it is completely rigid)
- Mix almonds and rice pudding
- Turn the cream is in rice porridge
- Season to taste whether to more sugar / vanilla in risalamande
- Style risalamanden in the refrigerator
RASPBERRY SAUCE
- Cook the frozen raspberries
- Add the icing sugar to taste
- Smooth with potato flour, It should still be a little liquid
- Serve warm on risalamanden, Garnish with almonds which are cut lengthwise