Tuesday, September 14, 2010

Nutty Apple & Blackberry Crumble with Creme Anglaise

2 cooking apples,cored,sliced
~50 g sugar
200 g blackberries & blackcurrants
1 lemon,grated peel & juice
Prepare the fruit & spread in the bottom of the baking dish or ramekins.
Sprinkle over the lemon juice & peel.Scatter sugar on top.

75 g butter
150 g flour
75 g sugar,can be soft brown sugar
75 g hazelnuts or almonds
If you wish add some cinnamon
Rub the flour & butter together until it resembles very coarse breadcrumbs.stir in the sugar & chopped nuts.Scatter the topping over the fruit.
Bake the crumble in the preheated oven at 180C for 35-40 min(or 15-20 min in the ramekins)until golden & bubbly.

Serve the crumble with
Creme Anglaise:
500 ml fresh cream
50 g sugar
vanilla extract
6 large egg yolks
Put the cream in a heavy-based sauce pan with 1 tbsp sugar.
Slowly bring to the boil.
Beat the egg yolks & remaiing sugar together until pale & creamy.
When the milk is at the boiling point,pour about third of it to the egg mixture,whisking well.Gradually pour in the rest of the milk,whisking continuously.
Return the mixture to the pan,stirring.Cook on a very low heat,stirring all the timewith the wooden spoon until it thickens slightly_enogh to coat thinly the back of the spoon.If you draw a finger down the back of the spoon,it should leave an impression.
Immediately remove the custard from the heat & strain through the fine sieve into a chilled bowl.Cover & allow to cool,stirring occasionaly to prevent a skin forming.Chill.

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