NZ Woman's Weekly

Sweet risotto with poached tamarillo recipe

Sweet risotto with poached tamarillo recipe
  • Meal Type

    Risotto
  • Servings

    6
  • Courses

    Dessert

We’ve gone traditional with a twist, swapping creamed rice for this delicious sweet risotto with a poached tamarillo. Enjoy!

  • 6 tamarillos
  • ½ cup red wine
  • 2 tbsp sugar
  • 2 tbsp honey
  • 1 cup water
  • 2 vanilla pods
  • 2 star anise
  • Rind of ½ orange
  • 400ml can coconut cream
  • 400ml milk
  • 4 egg yolks
  • 4 tbsp sugar
  • 30g butter
  • 2 cups carnaroli rice
  • 2 tbsp freeze-dried coconut
  • Cream, to serve
  1. Lightly score skin of the tamarillos and blanch in a pot of boiling water for 20-30 seconds. Peel.
  2. Place wine, first measure of sugar, honey, water, vanilla, star anise and rind in a large pot. Bring to the boil, then add tamarillos. Return to the boil, remove from heat and transfer to a large bowl or jar. Set aside.
  3. Warm coconut cream and milk in a pot over a low heat. Whisk or beat together egg yolks and second measure of sugar until pale.
  4. Melt butter in a large pot until just bubbling. Add rice and stir for 2 minutes over low heat. Gradually add milk mixture to rice, stirring well after each addition.
  5. When all the milk has been absorbed, fold in the egg mixture. 6 Spoon into bowls and top with tamarillo halves, poaching liquid and a sprinkle of freeze-dried coconut. Serve hot with cream.

Take a look at this apple and passionfruit pie recipe here.

Oct-27-2014-issue

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