Risalamande (on soya cream) with warm raspberry sauce

Helle Abild — Thu, 17 Dec 2015 06:00:05 +0000

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 the cherry sauce to 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, og er virkelig tilfreds med resultatet og fedtprocenten er endda mindre end i almindelig 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, fordi jeg havde glemt at koge risengrøden med vanille.

Now I've really got the courage to go ahead with making ice cream also, and test the various “rivers” for homemade ice cream. Jeg elsker at lave is og det er nok det eneste sted hvor jeg synes det er svært at undvære piskefløde.

Print recipe

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, kog også stangen med og fjern den til sidst.
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

If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.

All bowls, casks and props in the pictures is the super cool vintage shop Habengood .De er både på Facebook og Instagram.

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