RECIPE FOR OUR RISALA­MANDE

This de­li­cious and creamy dessert is made by boil­ing short grain pud­ding rice, milk and vanilla then adding sugar whipped cream and chopped al­monds.

Devon Life - - An Alternative Pudding - In­gre­di­ents

200g pud­ding rice 800ml full fat milk 60g caster sugar 1 vanilla pod scraped 75g chopped al­monds (plus 1 whole al­mond) 300ml dou­ble cream

Method

1: Place the rice in a heavy bot­tomed saucepan with the milk, scraped vanilla pod and seeds. Stir well.

2: Cook for around 35-40 min­utes over a low to mod­er­ate heat un­til all the milk is ab­sorbed, stir­ring of­ten and with more fre­quency to­wards the end of the cook­ing process as it has a ten­dency to catch as the rice swells and ab­sorbs the milk. 3: Once cooked, re­move the vanilla pod and leave to cool.

4: Once the rice has cooled, mix in the chopped al­monds. Lightly whip the dou­ble cream and add a lit­tle to loosen the mix be­fore grad­u­ally fold­ing through the re­main­ing cream into the rice pud­ding.

5: Place a sin­gle whole al­mond in one of the serv­ing dishes and spoon over the rice. Once filled, be sure to mix the por­tions around so no-one knows which one con­tains the whole al­mond!

6: Serve the pud­ding cold and topped with the warm mulled win­ter fruits – don’t for­get to buy a present for the lucky one who finds the al­mond! Take 50ml rum 50ml cold mulled wine Ice cubes A bot­tle of feisty gin­ger beer (Our favourite is Lus­combe) Add the rum and mulled wine to a cock­tail shaker with plenty of ice and shake well. Pour into a tall glass be­fore top­ping up with gin­ger beer. A fab­u­lous start to any Christ­mas cel­e­bra­tion I think you’ll agree.

MIX­ERS: A fine gin de­serves a fine tonic, so make sure you use a pre­mium brand.

GAR­NISHES: These can be many and var­ied but be aware that very strong flavours in a gar­nish might over­power the sub­tle nu­ances of a top-qual­ity gin.

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