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Risalamande
Risalamande (also spelled as ris à l'amande), is a traditional Danish dessert served at Christmas dinner and julefrokost. It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with a warm cherry sauce (kirsebærsovs). The name is based on French riz à l'amande meaning "rice with almonds", although the dessert has a Danish origin. Today risalamande is the spelling authorized by the Danish Language Committee.[1] The usual Danish pronunciation is [ˌri:salaˈmɑŋ]. Risalamande was clearly inspired by the classical French dessert of riz à l'impératrice (empress rice) which is more solid, shaped in moulds and decorated with raspberry jelly. Risalamande was created in the late 19th century. It gained popularity when rice pudding became more common. Until then rice pudding had been an exclusive dish, requiring two expensive, imported ingredients: almonds and cinnamon
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Date (fruit)

Phoenix dactylifera, commonly known as date or date palm,[2] is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit. Although its exact place of origin is uncertain because of long cultivation, it probably originated from the Fertile Crescent region straddling between Egypt and Mesopotamia.[3] The species is widely cultivated across Northern Africa, the Middle East, the Horn of Africa and South Asia, and is naturalized in many tropical and subtropical regions worldwide.[4][5][6] P. dactylifera is the type species of genus Phoenix, which contains 12–19 species of wild date palms, and is the major source of commercial production.[3] Date trees typically reach about 21–23 metres (69–75 ft) in height,[7] growing singly or forming a clump with several stems from a single root system
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Almond

Almonds are a rich source of oil, with 50% of kernel dry mass as fat (whole almond nutrition table). In relation to total dry mass of the kernel, almond oil contains 32% monounsaturated oleic acid (an omega-9 fatty acid), 13% linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 10% saturated fatty acid (mainly as palmitic acid, USDA link in table). Linolenic acid, a polyunsaturated omega-3 fat, is not present (table)
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Sweetness
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in excess.[citation needed] In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame
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Vanilla

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from vainilla, the diminutive of the Spanish word vaina (vaina itself meaning a sheath or a pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlīlxochitl by the Aztecs. Pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated
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