Bramley apple and cinnamon risotto, by Claire Clark

06 February 2008
Bramley apple and cinnamon risotto, by Claire Clark

INGREDIENTS
(Serves four to six)

50g unsalted butter
100g risotto rice, rinsed
600g Bramley apple juice
2 Bramley apples, peeled and grated
Pinch of freshly grated nutmeg
Pinch of ground mixed spice
Caster sugar, to sweeten

For the cinnamon custard 500ml double cream
7 medium egg yolks
50g caster sugar
1tsp ground cinnamon

For garnish 5 Bramley apples, peeled and cored and roughly chopped
150ml organic cider
Sugar, to taste
OR apple balls and caramel sauce
Suggested accompaniment: chilled Pedro Ximenez sherry

Method Melt butter in a non-stick frying pan. Add rice and stir over a medium heat until coated in butter. Add a third of the apple juice, all of the grated apple and stir well.

Lower heat, cook slowly until apples break down and juice is absorbed. Add rest of juice gradually, absorbing between each addition and stirring occasionally.

When all juice is absorbed, check rice to see if cooked and add a little extra juice if necessary for cooking rice out. Remove from heat.

Add spices and sugar to taste. Spoon into glasses and level top. Leave to cool, then chill until set.

For the cinnamon custard, bring cream to boil. Beat egg yolks with sugar in a bowl.

When cream has come to the boil, pour over yolks, stirring. Transfer back to saucepan, cook over low heat until custard thickens. Remove from heat. Pass through fine sieve.

Add cinnamon and blitz for a few seconds until custard becomes lighter and more viscous.

Spoon or pipe on top of risotto immediately. Refrigerate.

For garnish, put chopped apples in a pan, add cider, cook gently until fruit forms a compote. Continue cooking until any excess liquid has evaporated.

Sweeten to taste. Cool. Spoon on top of set custard. Alternatively, decorate with a few apple balls poached in cider and pour over some caramel sauce.

By Claire Clark, pastry chef, French Laundry, California, USA

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking