Risalamande with Cherry Sauce

In a heavy-bottomed saucepan, bring 300 ml water to the boil, stir in 180 g pudding rice and cook, covered, for 2 minutes. Add 1 l milk, bring back to the boil and reduce the heat.

Split the vanilla pod, scrape out the seeds and rub them together with 60 g sugar. Add the seeds and the pod itself to the pudding, and cook covered over low heat for about 40 minutes, stirring occasionally so the rice doesn't stick.

Remove the pudding from the heat, take out the vanilla pod, cover and chill in the fridge for at least 4 hours until completely cold.

Finely chop 100 g blanched almonds, setting aside one whole almond for the traditional "almond game".

Mix the cold rice pudding with the sugar and chopped almonds, then gently fold in 400 ml cold heavy cream whipped to soft peaks. Add the reserved whole almond.

Cover the risalamande and return it to the fridge for another 30 minutes to let it set.

Before serving, warm 400 g cherry sauce until just warm, but do not let it boil. Spoon the chilled risalamande into portions and serve with the warm sauce.