Ingredients
For the risotto
150g/5½oz basmati rice, cooked according to packet instructions and drained
3 tbsp white wine
100ml/3½fl oz double cream
2 tbsp honey
55g/2oz dried apricots, chopped
2 tbsp brown sugar
½ tsp cinnamon
butter, for greasing
For the cinnamon chocolate sauce
100ml/3½fl oz double cream
100ml/3½fl oz milk
1 tbsp cocoa powder
½ tsp ground cinnamon
2 tbsp brown sugar
To serve
honey, to drizzle
2 tbsp Greek-style yoghurt
1 sprig fresh mint
cocoa powder, for dusting
Method
1. For the risotto, place the cooked rice in a saucepan along with the wine and simmer for 4-5 minutes, or until the wine has reduced slightly. Add all the remaining risotto ingredients except for the butter, stir well and simmer for a further 4-5 minute, or until the risotto is smooth and creamy.
2. Grease a cappuccino cup with the butter and pack the risotto inside, then leave to set for five minutes.
3. For the sauce, place all of the sauce ingredients into a saucepan and bring to the boil. Simmer gently for 3-4 minutes, or until thickened, then spoon the sauce onto a serving plate.
4. Carefully invert the cappuccino cup onto the sauce. Drizzle over the honey, spoon the yoghurt to the side and garnish with the mint and a dusting of cocoa powder.
