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Risalamande
Risalamande (Danish pronunciation: [ˌri:salaˈmɑŋ] also spelled as ris à l'amande) is a traditional Danish dessert served at Christmas dinner and julefrokost (Christmas lunch). It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce (kirsebærsovs).
The name is based on French riz à l'amande meaning 'rice with almonds', although the dessert has a Danish origin. Today risalamande is the spelling documented by the Danish Language Council.
According to a rumor, the invention of risalamande came about when a French cook or chef at the Hotel d'Angleterre in Copenhagen had to improvise a dessert.
Risalamande was inspired by the classical French dessert of riz à l'impératrice (empress rice) which is more solid, shaped in moulds and decorated with raspberry jelly.
As a tradition, rislamande is known from around 1900, meaning it was probably invented in the 19th century. Here, the kitchens of bourgeois homes began to serve risalamande with cherry sauce for Christmas instead of rice pudding. Before then, rice pudding was a more exclusive food, being made of imported rice, cinnamon and almonds. It was not until the rationing times during and following World War II that the rice pudding became the most common Danish Christmas food, that is in the first 50 years of the 20th century, and became more common as rice became both more cheap and common in the nation.
At some point, a tradition of giving a special additional prize to someone who found one whole almond hidden in the pudding, called mandelgaven "the almond present" was created, with the prize usually being in the form of a pink marzipan pig. It is believed that this tradition came from a French custom of the 1500s where on the Epiphany, also known as "Three Kings' Day", you would bake and serve a "Three Kings cake" or simply "king cake" in which one whole bean was hidden, and whoever got the bean was "king" for the night with all his privileges.
In general, the bourgeois of Denmark was rather "francophilic" and viewed French culture as one of the most sophisticated and fine ones. By eating rislamande for desert, they could distance themselves from the more common Danish people who instead ate rice pudding as a starter.
The almond present is believed to have come about in Denmark around 1800 where the bean was replaced with an almond and the Holy Three Kings cake with the rice pudding.
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Risalamande
Risalamande (Danish pronunciation: [ˌri:salaˈmɑŋ] also spelled as ris à l'amande) is a traditional Danish dessert served at Christmas dinner and julefrokost (Christmas lunch). It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce (kirsebærsovs).
The name is based on French riz à l'amande meaning 'rice with almonds', although the dessert has a Danish origin. Today risalamande is the spelling documented by the Danish Language Council.
According to a rumor, the invention of risalamande came about when a French cook or chef at the Hotel d'Angleterre in Copenhagen had to improvise a dessert.
Risalamande was inspired by the classical French dessert of riz à l'impératrice (empress rice) which is more solid, shaped in moulds and decorated with raspberry jelly.
As a tradition, rislamande is known from around 1900, meaning it was probably invented in the 19th century. Here, the kitchens of bourgeois homes began to serve risalamande with cherry sauce for Christmas instead of rice pudding. Before then, rice pudding was a more exclusive food, being made of imported rice, cinnamon and almonds. It was not until the rationing times during and following World War II that the rice pudding became the most common Danish Christmas food, that is in the first 50 years of the 20th century, and became more common as rice became both more cheap and common in the nation.
At some point, a tradition of giving a special additional prize to someone who found one whole almond hidden in the pudding, called mandelgaven "the almond present" was created, with the prize usually being in the form of a pink marzipan pig. It is believed that this tradition came from a French custom of the 1500s where on the Epiphany, also known as "Three Kings' Day", you would bake and serve a "Three Kings cake" or simply "king cake" in which one whole bean was hidden, and whoever got the bean was "king" for the night with all his privileges.
In general, the bourgeois of Denmark was rather "francophilic" and viewed French culture as one of the most sophisticated and fine ones. By eating rislamande for desert, they could distance themselves from the more common Danish people who instead ate rice pudding as a starter.
The almond present is believed to have come about in Denmark around 1800 where the bean was replaced with an almond and the Holy Three Kings cake with the rice pudding.