Riskrem
Cold rice pudding folded with whipped cream and vanilla, crowned with a glossy red berry sauce.
Cultural Context & History
The Christmas Eve dessert, riskrem hides a single whole almond — whoever finds it wins the marzipan pig. Made from the day's leftover rice porridge, it is thrift turned into ritual.
Ingredients
- 500 g cold rice porridge (risengrynsgrøt)
- 300 ml whipping cream
- 2 tbsp sugar
- 1 tsp vanilla sugar
- 1 blanched almond, skinned, to hide inside
- For the sauce: 300 g raspberries, 100 g sugar, 50 ml water
Recommended Tools
- Balloon whiskWhips the cream to the stiff peaks the dessert needs.
- Silicone spatulaFolds the porridge in without knocking out the air.
- Fine sieveStrains the seeds for a smooth red sauce.
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Step-by-Step Instructions
- 1
Whip the cream with the sugar and vanilla sugar until it holds stiff peaks.
- 2
Fold the cold rice porridge gently into the cream until the mixture is completely smooth, then tuck a single blanched almond somewhere inside — by tradition, whoever finds it wins a marzipan pig.
- 3
For the sauce, simmer the raspberries with the sugar and water for 5 minutes, then press through a sieve to remove the seeds and leave to cool completely.
- 4
Keep the riskrem well chilled and serve cold, with the red raspberry sauce spooned over.
Chef's Tip
Fold the cream into porridge that is properly cold, not merely cool — warm grains slacken the cream and the dessert loses its lift. It is easiest to cook the porridge a day ahead.
Chef's Tip
Loosen stiff porridge with a splash of milk before folding, so it ribbons through the cream instead of sitting in stubborn lumps.
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