Elderflower Risotto with Honey Cinnamon Barbecue

For the elderflower risotto with honey-cinnamon crickets, preheat the oven to 200 °C.

Fry the crickets in butter until crispy. Sprinkle sugar on top and stir to caramelize. Spread on kitchen paper.

Bring rice with scraped vanilla pulp, sugar, elderflower and milk to a boil, cook over low heat, stirring frequently, until tender. Let cool.

Separate eggs. Stir egg yolks, lemon zest and baking powder into risotto. Beat egg whites until stiff and gently fold in. Pour the rice mixture into the buttered baking dish. Bake in preheated oven at 200 °C for 45 minutes.

For the sauce, simmer blackberries with red wine, water and spices over low heat for about 5 minutes, thicken with a little cornstarch mixed with water, sweeten with honey. Add caramelized crickets to the sauce.

Cut out risotto round, possibly put two rondelles on top of each other, surround with blackberry-cricket compote and serve the elderflower risotto with honey-cinnamon crickets.

Preparation Tip:

The elderflower risotto with honey-cinnamon barbecue can also be served with another sauce. Save a few elderflowers for decoration.

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