Chia pudding risalamande style – a recipe for an easy and delicious chia pudding inspired by risalamande, the Danish Christmas rice pudding dessert. It can be served instead of the classic risalamande. The chia pudding is made with almond milk, vanilla, honey and blanched, chopped almonds, and served with cherry sauce and chopped almonds. It is a lovely, slightly healthier and lighter alternative to the classic Danish risalamande.
You can make it vegan by using soy cream instead of regular cream, as the chia pudding itself is made with almond milk. You can also use regular milk. It isn’t very sweet, and for a sugar-free version you can use a sugar-free cherry sauce. You can also replace some of the cream with skyr or Greek yoghurt for a lower-fat version.
Serve it on Christmas Eve, or as a little dessert on the brunch table if you want something a bit different. It can be made the day before and topped with cherry sauce just before serving. Also try my cottage cheese risalamande. Enjoy!
Chia pudding risalamande style
Ingredients
Instructions
Put chia seeds, almond milk, vanilla seeds, honey and almonds in a bowl or container with a lid. Stir well, preferably with a whisk. Chill for 30 minutes, then stir well again so it doesn’t clump. Then chill until the next day.
Stir the chia pudding so there are no lumps. Whip the cream until firm and fold it into the pudding. Divide between pretty glasses and top with cherry sauce and extra chopped almonds. Enjoy!
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