Thursday 14th December 2017
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Serves
Preparation time: 5 minutes
Cooking Time: 20 minutes

Ingredients
3 Granny Smith apples (peeled and sliced)
150g fresh blueberries
75g Demerara (brown) sugar
Pinch of ground cinnamon
4 whole star anise
Small pinch of sea salt
200g salted butter
50g oatmeal
75g plain flour
50g muscovado sugar
Ingredients for the honeycomb
mousse:
90g caster sugar
30g liquid glucose
1 tablespoon of acacia honey
5g bicarbonate of soda
100g mascarpone cheese
50g icing sugar

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Apple and blueberry crumble with mascarpone and honeycomb mousse

METHOD
To make the honeycomb, place the sugar, honey and glucose in a deep bottom pan and cook to 163C. Add the bicarbonate of soda and mix well. Quickly pour the honeycomb in a tray lined with baking parchment and let it cool completely. When cold, break the honeycomb in small pieces and mix with the mascarpone and icing sugar. Refrigerate for 2-3 hours.

In a non-stick pan melt 50g of butter, add the star anise, cinnamon, apple and cook on medium for 1 minute. Add the Demerara sugar and pinch of salt and cook for 1 more minute. Eliminate the star anise, mix the apples with the blueberries and place them in four stainless steel rings.

In a separate bowl mix the butter, flour, sugar and oat and divide between the four rings, grill on medium heat for 5-7 minutes. Serve with the mousse and apple cooking liquid.

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