Danish-style risalamande with black cherry compote
Indulge in Danish-inspired rice pudding with citrus and cherry compote. A festive delight for your taste buds. Nutrition insights included.
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Cooking tools:
- Microplane
- Kitchen scale
- Stove
- Saucepan
- Wooden spoon
- Whisk
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Can opener
- Glass
- Measuring spoon
Ingredients
- 200g of pudding rice
- 900ml semi-skimmed milk
- 80g caster sugar
- 1 orange, zest and juice
- 1 400g tin black pitted cherries
- 50g caster sugar
- 1 tsp cornflour
- 100ml water
- 450ml of double cream
- 1 tsp vanilla bean paste
- 2 clementines, peel
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