Benedictí rice pudding with sweet sausage and applesauce

Ingredients

• 200 g of rice
• 2 liters of milk
• 500 g of sugar
• 1 cinnamon stick
• the zest of 2 lemons and 2 oranges
• 8 egg yolks
• 50 g of cornstarch
• 600 g of Catalan-style soft sausage (botifarra dolça)
• 1 glass of Grenache
• 1 piece of oil
• 1 tablespoon of butter
• 1 cinnamon stick
• 1 lemon zest
• 500 g of Golden Delicious and Granny Smith apples
• A pinch of walnut nutmeg
• the juice of 2 oranges and 2 lemons

Bring the milk to a boil with the cinnamon, lemon zest, and orange zest.

Add the rice and cook it gently until it is very soft, then blend and strain through a fine-mesh sieve.

Prepare a Catalan cream: whisk together the yolks with some of the sugar and the cornstarch, then gradually add the warm rice milk while stirring constantly. Continue to cook over low heat, stirring until the mixture thickens.

Make a caramel sauce with the remaining sugar and a little water, then incorporate it into the cream. Let it cool, and then churn in an ice cream maker.

Coat the sausage in oil and butter. Add the cinnamon, lemon zest, Grenache wine, and hot water to cover, and simmer gently until the liquid is absorbed.

Peel the Granny Smith apple, dice it into small pieces, and sauté it with a little sugar and nutmeg.

Remove the golden part, add orange juice and lemon, cook for 5 minutes, then blend into a puree.

Assemble the sausage roll with the apple compote, sautéed apple pieces, and a scoop of ice cream.