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