First, you should make a portion of rice porridge in your fridge and let it cool completely.
1 kg rice porridge
Make Cherry Sauce
To a pot add: 500 grams or 4 cups sweet cherries, 120 grams or ½ cup sugar, the juice of 1 lemon and 1 orange, 1 vanilla pod, split in half, the zest of 1 orange and 1 lemon, in strips.
500 g sweet cherries, ½ dl kirsch, 1 tbsp amaretto, 120 g sugar, 1 lemon, 1 orange, 1 vanilla pod
Optionally add: ½ dl or ⅕ cup of kirsch, and 1 tablespoon of amaretto.
½ dl kirsch, 1 tbsp amaretto
Bring it to a boil, and let it simmer for 20 minutes.
Then after the 20 minutes, reduce the heat all the way done. Fish out the vanilla pod and the zest.
Then dissolve 1 tablespoon of cornstarch in some water.
1 tbsp cornstarch
Add it to the sauce; it’s vital that it isn’t boiling, or it might clump. Then stir gently to distribute the cornstarch.
Then bring it to a boil and let it simmer for 2 to 3 minutes.
Then pour the sauce into a scalded jar, and seal it while it’s still warm. That will ensure the jar is airtight.
Then let it cool on the counter until it’s handleable, then put it in the fridge until you need it.
Make homemade vanilla sugar
Split 2 vanilla pods and scrape out the seeds into 2 tablespoons of sugar. Squeeze the seeds into the sugar until it’s well distributed.
2 vanilla pods, 2 tbsp sugar
Put the sugar in the bowl and keep it until later.
Make risalamande
Then whip 5 dl or 2 cups whipping cream to soft peaks.
5 dl whipping cream
Put 1 portion of cooled rice porridge in a bowl, and add the vanilla sugar on top.
1 kg rice porridge
Then add about one-third of the cream into the porridge and mix it to make it looser. Add 100 grams or 1 scant cup roughly chopped almonds.
100 g almonds
Then fold in as much cream you like until it has the consistency you’d prefer. Don’t forget to add a whole almond for the present.
1 almond
Cover it and refrigerate it for at least an hour. Serve cold with copious amounts of cherry sauce.