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PRACTICE ACTIVITY 11

Hi you !!! yeah you, I see you we meet again my blog
                 Hi guys I would like to tell you my activities today, this time just like before is Buffet Menu is Western Menu and name of menu today for the Appetizer are Coctel De Camarones, Yuka Balls with Guacamole for the Soup are Joumou Soup, Consomme of Chicken for the Main Course are Beef Goulash, Risotto, Rattatoule, Pan Fry Fillet with Black Pepper Sauce for the Dessert are Risalamande and Rum Balls.
                 But fot this time me and my team get Dessert are Risalamande and Rum Balls, and we for two more groups and than I'm make Risalamande. Actually Is not so hard to make it just we mush to know the method.
                 Risalamande (also spelled as ris à l'amande and other variants, though risalamande is the only spelling authorized by Dansk Sprognævn from pseudo-French riz à l'amande meaning "rice with almonds"), is a traditional Danish dessert typically served at Christmas.
                 Risalamande was created in the last part of the 19th century. It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce (kirsebærsovs). to make the Cherry Sauce


Simmer the Cherry with low heat

               Simmer until cherry smooth with low heat to make all the ingredient percolate into the cherry after we mash the cherry but not really smooth 'cause we need to still feel the cherry

                   If cherry is done to mash until smooth the next is give cornstarct with water until thick just like the real Sauce. 
 
Beside that to make the rice pudding.

                    
                   In a pot mix Fresh Milk, Vanilla Essence, Cinnamon, and Rice. bring to boil over medium heat for about 10-15 minutes. Cover upand turn the heat low and allow remove from heat.

                  Stirring often so that teh rice does not stick to the bottom of the pot and burn. once the rice is tender, remove from heat, and do not forget Cream also. And than let the rice is cold and ready to platting.
Risalamande
                 So guys I think easy to make it, if you want to know more about recipe or something just comment in below guys I'm waiting....




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