This creation was born out of the MasterChef finals challenge to do a twist on a classic recipe. Risalamande (sometimes written ris a la mande which translates as rice with almonds) is a very traditional Danish dessert served on Christmas Eve. My family has eaten it for years so I wrapped this cold rice pudding inside another of my Christmas traditions, a meringue roulade, to produce an unforgettable Classic with a Twist. This decadent flurry of crispy meringue, soft rice and whipped cream is contrasted by the warm cherry sauce bursting with flavours of mint, port and lemon.

If your cherries are SOUR then add some sugar to the sauce to balance. If your cherries are SWEET then add some lemon juice to the sauce to balance.

INGREDIENTS
For the Rice Pudding–
150g short grain pudding rice
150ml water
750ml whole milk
1 vanilla pod (or 2 tsps of vanilla extract)
½ tsp ground nutmeg
1 tbsp sugar
¼ tsp salt
280ml double cream

For the Meringue–
3 large egg whites
150g caster sugar
unsalted butter for greasing
1 lemon

For the Cherry Sauce–
500g frozen cherries
150ml ruby port
lemon zest
1 tbsp cornflour
mint leaves
if the cherries are sour: 1 tbsp sugar
if the cherries are sweet: juice of 1 lemon

For the Almond Topping–
flaked almonds
ground nutmeg
mint leaves
edible gold leaf or dust

• For the Rice Pudding–
• Put the rice and water in a saucepan and boil for 2 minutes, stirring consistently until the water is evaporated. Add the milk, scraped vanilla pod (I forgot to film this part in the video below), nutmeg, sugar and salt then bring to the boil. Reduce and simmer (stirring often) until the rice is tender, about 25 minutes. Pour into a tray then allow to cool to room temperature.
• Once the rice is cool, whip the cream to soft peaks then stir through the cooled rice pudding. Keep in the fridge until ready to assemble

• For the Meringue–
• Wipe the mixer bowl with lemon then add the egg whites and whip on high until doubled in volume then gradually add the sugar until combined and the mixture is soft (no sugar grains).
• Spread the meringue onto a greased sheet of paper on a tray (approx. 22x33cm) then into a 150°C oven for 30 minutes (1/3 down in the down).
• Allow the meringue to cool a little (off the baking sheet) before flipping it upside down onto a clean piece of baking paper. Peel away the baking paper from the meringue and discard.
• Spread the rice mixture onto the exposed (soft) side of the meringue then using the clean piece of paper underneath, gently roll the meringue into a long cylinder. Use the paper to lift the roulade onto a tray or board and place in the fridge until ready to slice and serve.

• For the Cherry Sauce–
• Put the cherries, port, lemon zest (and sugar or lemon juice as required) into a small saucepan. Cook gently to release the juices. Press down with a masher to soften the cherries.
• Add a little of the juice to a bowl then mix it with the cornflour to make a slurry. Pour that over the sauce and stir until thickened.
• Stir in chopped mint leaves (about a tablespoon’s worth) and keep warm until ready to serve.

• To Finish–
• Toast the almonds gently in a pan along with the ground nutmeg then off the heat toss with a chiffonade of mint.
• Slice the roulade and lie the slices on individual plates then sprinkle over with the almonds and a little gold adornment then place a jug of the warm cherry sauce on the table for people to help themselves.
• The roulade is best eaten the day it’s made but it will keep for a day, uncovered, in the fridge.