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Danish Christmas Day Rice Pudding with Cherry Sauce Recipe (Risalamande)

In Denmark, many Danes end Christmas Day dinner with an almond and rice pudding dessert with cherry sauce called Risalamande (pronounced rees-sil-lā-mon-de. ) Actually you can make and eat Risalamande any time of the year but it is often associated with Christmas because one of the ingredients in Risalamande is a rice porridge called Risengrød (pronounced risen-groo with a hint of a d sound at the end) which again, you can eat any time of the year. It is a tradition to serve Risengrød as part of Christmas Eve dinner and put some outside for the gnomes (similar to bribing Santa Claus with cookies and milk.) If you don’t thank the gnomes (Nisse in Danish, Tomte in other Scandinavian countries) for protecting the family from harm with a bowl of porridge on Christmas Eve, the nisser (plural for nisse) will get mad and play tricks on you.  But you don’t want to give all of the leftover porridge to the gnomes! By the time Christmas day rolls around, the nisser should be fat and happy a

Strawberry Panna Cotta

Summer is strawberry season! I thought that strawberries were a too spendy treat. However, now that I’m getting coupon and sale cycle information on We Use Coupons I find that I can afford strawberries much more often. Seasonal fruit and vegetables are a budget chef’s best friend.

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If you’re tired of strawberry shortcake, here’s a yummy strawberry dessert for you to try courtesy of  SamsClub.com/Meals. Check them out for weekly recipe ideas!

Strawberry Panna Cotta Recipe

Preparation Time: 25 Minutes
Servings: 6

Ingredients

Panna Cotta:
Vegetable oil
2 tablespoons plus 1 teaspoon water
2 teaspoons (1 pkt.) unflavored gelatin (use 1½ teaspoon if you prefer a softer texture)
1 cup plain whole-milk yogurt or buttermilk
2 cups whipping cream
½ teaspoon vanilla extract
½ cup sugar

Strawberry:
2 pints strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
Optional: ½ teaspoon freshly ground black pepper

Cooking Directions

For Panna Cotta:
1. Lightly oil custard cups
2. Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes.
3. Mix yogurt, 1-cup cream and vanilla in a large bowl.
4. Heat remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and cream comes to a simmer. Remove from heat.
5. Add gelatin mixture to pan, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.
6. Divide mixture among six ¾-cup ramekins. Refrigerate dessert uncovered until cold, then cover and refrigerate overnight or at least 4 hours.

For strawberries:
1. Toss strawberries, vinegar, sugar (and pepper, optional)  in large bowl to combine.
2. Let stand 30 minutes, tossing occasionally.

To serve: Run a small knife around the edge of each custard to loosen. Invert onto your serving plates then top with the strawberry sauce.


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Comments

Mary H said…
Oh, oh, oh, this sounds so good and summery! Thanks for the recipe.
Beloved Green said…
I am so happy to finally have fresh food around here. Farmers markets make so very happy. Love your recipe!
Air Purifiers said…
These look so tasty! I can't wait to make this over the weekend for some friends I'm having over :D
-Carrie
This is such a labor of love! Thanks for linking up at Creative Bloggers' Party & Hop :)
annies home said…
so yummy thanks for sharing come see me at http://shopannies.blogspot.com to see what I shared
Everyday Art said…
That looks crazy good. We've been making berry stuff lately over on our blog, and this looks to me like something that will be made VERY soon. :) Just pinned it....
Emily said…
Oh so yummy looking! Thanks for linking up.
Emily
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