2 egg yolks
1 tbsp vanilla paste or seeds from 2 beans
Zest of 1 lemon
2 tsp cinnamon
100g castor sugar
1 can light coconut cream
250g fresh mixed seasonal berries
Vanilla ice cream
Mint Leaves to garnish
Heat milk, vanilla, cinnamon, nutmeg and lemon zest and bring mixture to a simmer.
Add the risoni and cook until tender (the whole process will take around 12-15 minutes in the pot).
Whisk the sugar and egg yolks in a bowl, and then pour them into the hot mixture.
Add the coconut cream once the risoni is cooked and tender, then pour the mixture into glasses and cool in the fridge for at least an hour or serve warm if desired.
Serve with a scoop of vanilla ice cream, fresh berries and garnish with fresh mint leaves.