Andorran Almond Cream with Cherry Sauce

Ingredients

In the Andorran adaptation of Risalamande, the traditional Danish rice pudding is replaced with a creamy almond base. The Andorran version highlights the use of almonds, which are a staple ingredient in Andorran cuisine. Additionally, the cherry sauce is a unique addition that adds a touch of tartness and enhances the overall flavor profile of the dish. We alse have the original recipe for Risalamande, so you can check it out.

• 1 cup (240ml) almond milk 1 cup (240ml) almond milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (50g) ground almonds 1/2 cup (50g) ground almonds
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 cup (150g) cherries, pitted and halved 1 cup (150g) cherries, pitted and halved
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the almond milk, heavy cream, sugar, ground almonds, vanilla extract, lemon zest, and orange zest. Heat the mixture over medium heat, stirring constantly until it thickens and reaches a custard-like consistency.
2. 2.
   Remove the saucepan from heat and let the almond cream cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 2 hours.
3. 3.
   In a separate saucepan, combine the cherries, honey, and lemon juice. Cook over low heat until the cherries soften and release their juices, stirring occasionally. Remove from heat and let the cherry sauce cool.
4. 4.
   To serve, divide the chilled almond cream into individual serving bowls or glasses. Top each portion with a generous spoonful of the cherry sauce.
5. 5.
   Garnish with additional almond flakes or fresh mint leaves, if desired. Serve chilled and enjoy!

Treat your ingredients with care...

• Almond milk — Use unsweetened almond milk for a more balanced flavor.
• Ground almonds — If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Cherries — Fresh cherries are preferred, but you can also use frozen cherries if fresh ones are not available.
• Lemon and orange zest — Make sure to use organic citrus fruits to avoid any wax or pesticides on the skin.

Tips & Tricks

• For a more intense almond flavor, you can add a few drops of almond extract to the almond cream.
• If you prefer a smoother texture, you can strain the almond cream before chilling it.
• Feel free to adjust the sweetness of the cherry sauce by adding more or less honey according to your taste preference.
• Serve the Andorran Almond Cream with Cherry Sauce as a refreshing dessert after a hearty Andorran meal.
• Leftover cherry sauce can be stored in the refrigerator and used as a topping for pancakes or ice cream.

Serving advice

Serve the Andorran Almond Cream with Cherry Sauce chilled in individual bowls or glasses. It can be enjoyed as is or garnished with almond flakes or fresh mint leaves for an extra touch of elegance.

Presentation advice

To enhance the presentation, you can drizzle a little extra cherry sauce on top of the almond cream and create a swirl pattern using a toothpick. Serve the dessert on a decorative plate or tray to make it visually appealing.