Andreas Brok-Hartvig

Andreas Brok-Hartvig is a trained chef, restaurateur in Fredericia, and the owner of Brok-Hartvig Studios, where he works as a concept and development chef, as well as a consultant in the food industry.

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Opskrift

Risalamande with Cherry Sorbet

During the Christmas season, the classic risalamande with cherry sauce is an absolute must-have on the menu. To make it a little different from last year, I’ve created a variant where the cherry sauce is replaced with Cherry Sorbet in this delicious homemade Risalamande with Cherry Sorbet.

One of the reasons why so many love risalamande is the perfect balance between sweetness and acidity. The rice porridge is lightly sweetened, but the tartness of the cherry sauce cuts through and balances the flavor. The juice from the cherries is also warm and pairs perfectly with the cold dessert. It’s the perfect ending to a traditional Danish Christmas dinner.

Ingredienser

Kastbergs Cherry Sorbet
Homemade Risalamande
Cherries