Risalamande is a creamy Danish rice pudding traditionally served at Christmas, complete with almonds, whipped cream, and a sweet cherry sauce. This dessert combines smooth, chilled rice pudding with a fluffy whipped cream texture, lightly scented with vanilla, and a hint of almond. As part of Danish holiday tradition, a whole almond is hidden in the bowl, and whoever finds it gets a small prize!
Prepare the Dough In a mixing bowl, combine flour and salt. Gradually add water and olive oil, mixing until a soft dough forms. Knead the dough for 2-3 minutes, then set aside, covered with a damp cloth, to rest.
2
Preheat the Oven Preheat your oven to 475°F (245°C). Place a baking sheet or pizza stone inside to heat.
3
Roll Out the Dough Divide the dough into 2 portions. On a floured surface, roll each portion into a very thin, oval shape, about 1/8-inch thick.
4
Add the Toppings Spread a thin layer of crème fraîche or sour cream over each dough base. Season with a little salt and pepper, then evenly distribute the sliced onions and lardons or bacon over the top.
5
Bake Carefully transfer the Tarte Flambée to the hot baking sheet or pizza stone. Bake for 10-12 minutes, or until the edges are golden and the toppings are sizzling.
6
Serve Remove from the oven and sprinkle with fresh chives, if desired. Slice and serve hot.
Additional tips
Vegetarian Version: Swap the lardons for sautéed mushrooms or caramelized onions.
Cheese Topping: Add a sprinkle of Gruyère or Emmental cheese for a richer flavor.
Herb Variations: Add a sprinkle of fresh thyme or rosemary for an aromatic twist
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Risalamande
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Risalamande is a creamy Danish rice pudding traditionally served at Christmas, complete with almonds, whipped cream, and a sweet cherry sauce. This dessert combines smooth, chilled rice pudding with a fluffy whipped cream texture, lightly scented with vanilla, and a hint of almond. As part of Danish holiday tradition, a whole almond is hidden in the bowl, and whoever finds it gets a small prize!
Prepare the Dough In a mixing bowl, combine flour and salt. Gradually add water and olive oil, mixing until a soft dough forms. Knead the dough for 2-3 minutes, then set aside, covered with a damp cloth, to rest.
2
Preheat the Oven Preheat your oven to 475°F (245°C). Place a baking sheet or pizza stone inside to heat.
3
Roll Out the Dough Divide the dough into 2 portions. On a floured surface, roll each portion into a very thin, oval shape, about 1/8-inch thick.
4
Add the Toppings Spread a thin layer of crème fraîche or sour cream over each dough base. Season with a little salt and pepper, then evenly distribute the sliced onions and lardons or bacon over the top.
5
Bake Carefully transfer the Tarte Flambée to the hot baking sheet or pizza stone. Bake for 10-12 minutes, or until the edges are golden and the toppings are sizzling.
6
Serve Remove from the oven and sprinkle with fresh chives, if desired. Slice and serve hot.
Additional tips
Vegetarian Version: Swap the lardons for sautéed mushrooms or caramelized onions.
Cheese Topping: Add a sprinkle of Gruyère or Emmental cheese for a richer flavor.
Herb Variations: Add a sprinkle of fresh thyme or rosemary for an aromatic twist
