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Chocolate Risalamande with a Hint of Orange Zest
Created by: Howcan Team
Ingredients
- 1 cup of short-grain rice
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of almond extract
- 1/2 cup of dark chocolate, chopped
- Zest of 1 orange
- 1/4 cup of slivered almonds, toasted
Instructions
- In a large saucepan, combine 1 cup of short-grain rice and 2 cups of whole milk. Bring to a simmer over medium heat, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Stir in 1/2 cup of heavy cream, 1/2 cup of sugar, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract. Cook for an additional 5 minutes, stirring constantly, until the mixture is creamy and smooth.
- Remove the saucepan from the heat and stir in 1/2 cup of chopped dark chocolate and the zest of 1 orange until the chocolate is melted and well combined.
- Transfer the risalamande to a serving bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until chilled.
- To serve, sprinkle the risalamande with 1/4 cup of toasted slivered almonds and additional orange zest, if desired. Enjoy!
Chocolate Risalamande is a traditional Danish dessert with a rich history dating back to the 19th century. This creamy rice pudding is infused with the flavors of chocolate and a delicate hint of orange zest, adding a delightful citrusy aroma to the dish. Renowned chefs in Denmark, such as Claus Meyer and Rene Redzepi, have put their own modern twists on this classic dessert, making it a staple in fine dining restaurants across the country. The best version of this dish can be found in Copenhagen, where chefs take pride in using high-quality chocolate and fresh orange zest to elevate the flavors. The key to a perfect Chocolate Risalamande lies in achieving the right balance of creamy texture, rich chocolate flavor, and a subtle hint of citrus from the orange zest. For a unique twist, some chefs also incorporate orange liqueur into the recipe, adding an extra layer of complexity to the dessert. Whether enjoyed in a Michelin-starred restaurant or homemade with a personal touch, Chocolate Risalamande with a hint of orange zest is a decadent treat that captures the essence of Danish culinary tradition.
40 min
6
320 calories
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