← Nouns Cooking · Dessert Parlour

Ingredients

• 150 g pudding or risotto rice
• 200 ml Water
• 1 l whole milk
• 1 pinch Salt
• 3 tbsp sugar, divided
• 2 tsp vanilla extract or the seeds of 1 vanilla pod
• 75 g blanched almonds, chopped, plus 1 whole almond
• 300 ml double (whipping) cream
• 1 jar of morello cherries in syrup (about 680 g)
• 1 tbsp Cornflour (cornstarch)
• 2 tbsp kirsch or cherry liqueur (optional)

Method

1. Put the rice and water in a heavy pan and bring to the boil. Cook for 2 min, stirring, until the water is nearly absorbed.
2. Pour in the milk, add the salt and bring back to a gentle simmer. Cook over low heat for 35–40 min, stirring often so it does not catch, until the rice is very soft and the pudding is thick.
3. Stir in 1 tbsp sugar and the vanilla. Spread into a bowl, press cling film on the surface and leave to cool, then chill for at least 3 hours or overnight.
4. Whip the cream with the remaining sugar to soft peaks. Loosen the cold rice with a spoon, then fold in the cream, the chopped almonds and the single whole almond.
5. For the sauce, drain the cherry syrup into a pan. Stir the cornflour with 2 tbsp of the syrup, add it back to the pan and simmer for 1–2 min until glossy and thickened. Add the cherries and kirsch and warm through.
6. Spoon the cold pudding into bowls and pour the warm cherry sauce over the top.

Tips

• In Denmark whoever finds the whole almond wins a little present, traditionally a marzipan pig.
• Contains almonds; for a nut-allergy table, skip them and hide a cherry instead.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet 196 flavors