Bramley apple and cinnamon risotto

Method

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

2. Lower the heat and cook slowly until the apples break down and the juice has been absorbed. Keep adding more juice as it is absorbed, stirring regularly.

3. When all the juice has been absorbed, check to see if the rice is cooked. If not, add a little extra juice and continue to cook until the rice is soft. Remove from the heat, stir in the spices and sweeten to taste with sugar.

4. Spoon into glasses or individual dishes and level the top with the back of the spoon. Leave to cool. Chill until set.

5. For the cinnamon custard bring the cream to the boil in a saucepan. Beat the egg yolks with the sugar in a bowl. Once the cream has come to the boil, pour it over the yolks and sugar, stirring all the time. Mix well and return to a clean pan.

6. Over a low heat, stir the custard with a wooden spoon until it thickens slightly and just begins to bubble around the edge of the pan - do not let it boil. Immediately remove from the heat, pass through a fine sieve and transfer to a blender.

7. Add the cinnamon and blend for a few seconds, until the custard becomes lighter and slightly more viscous. Spoon on top of the risotto and return to the fridge.

8. For the stewed apples: put the chopped apples in a pan, add the cider and cook gently until soft - the apples should break down completely to form a soft compote. Continue cooking until any excess liquid has evaporated, sweeten to taste with sugar and leave to cool completely.

9. For the caramel sauce: put the sugar and enough water to cover it in a small saucepan and bring to the boil. When the mixture becomes a rich golden colour, remove from the heat and set aside to cool, stirring in a little water to create a glossy sauce.

10. Spoon the chopped apple mix onto the desserts, pour over the caramel sauce and serve.

Cook's notes: when making the custard, have the blender already set up - you need to transfer the custard quickly so it does not continue to cook and separate. If the custard does separate, blending it will bring it back together to a creamy sauce.

For a restaurant finish, decorate the risotto with a few apple balls poached in cider and pour over a little caramel sauce.

This dessert is great with a glass of chilled Pedro Ximenez sherry or with shortbread.

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Ingredients

50g unsalted Butter
100g risotto rice, rinsed
600ml Bramley apple juice
2 Bramley Apples, peeled and grated
pinch freshly grated Nutmeg
pinch ground Mixed spice
caster sugar, to sweeten

For the Cinnamon Custard

500ml double Cream
7 medium egg yolks
50g caster sugar
1 tsp ground Cinnamon

For the Stewed Apples

4 Bramley Apples, peeled, cored and roughly chopped
150ml organic cider
caster sugar, to sweeten

For the Caramel Sauce

100g Sugar

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