Ingredients
Method
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.
Mike’s Top Tips: Adding coconut cream to the risotto adds delicious flavour. You can replace it with rice milk or almond milk, if you like, for a healthier option. Just use the recipe as a guide Freeze-dried coconut, which I sprinkled on the risotto to add a slightly chewy crunchiness, is available from speciality stores and is worth tracking down. If you can’t find it, use desiccated coconut that has been lightly roasted in the oven.
Note
