Red Fruit and Biscuit Crumble with Rum Cream
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Buckwheat biscuits | 100g |
| Butter (cold, cut into pieces) | 55g |
| All-purpose flour | 50g |
| Granulated sugar | 50g |
| Strawberries | 170g |
| Raspberries | 170g |
| Granulated sugar (for fruit) | 50g |
| Lemon zest | 1 |
| Egg yolks | 30g |
| Whole milk | 250g |
| Granulated sugar (for cream) | 30g |
| Cornstarch (cornflour) | 15g |
| Rum | 25g |
Instructions
-
Prepare the crumble base:
- In a large bowl, combine the flour and cold butter pieces. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add the sugar and continue to mix until well combined. The dough should come together in a compact texture.
- Wrap the dough in plastic wrap and chill it in the fridge while you prepare the fruit.
-
Prepare the fruit mixture:
- Cut the strawberries into wedges and place them in a separate bowl. Add the whole raspberries and sprinkle over the sugar. Gently mix the fruit together to coat it evenly with sugar.
- Break the buckwheat biscuits into large chunks and add them to the fruit mixture. Stir everything gently so the biscuit pieces are well distributed throughout the fruit.
-
Assemble the crumble:
- Divide the fruit mixture evenly among 4 small oven-safe ramekins (each about 9 cm in diameter).
- Top the fruit with an equal amount of the crumble dough. Use your fingers or a spoon to crumble it over the top of the fruit, ensuring itβs evenly distributed.
-
Bake the crumble:
- Preheat your oven to 180Β°C (350Β°F) in static mode.
- Place the ramekins in the oven and bake for about 20 minutes, or until the crumble is golden brown and the fruit is bubbling.
-
Prepare the rum cream:
- While the crumble is baking, prepare the cream. In a saucepan, heat the milk over medium heat until it begins to simmer.
- In a separate bowl, whisk together the egg yolks and sugar. Gradually add a little bit of the hot milk to the yolk mixture, stirring constantly to temper the eggs. Then, pour the egg mixture into the saucepan with the remaining milk.
- Stir the mixture over low heat, cooking it for about 2 minutes until it thickens slightly.
- Add the cornstarch to the cream, stirring to dissolve it completely. Continue to cook for another minute, allowing the cream to thicken to a custard-like consistency.
- Once thickened, remove the cream from the heat and stir in the rum. Let the cream cool down.
-
Serve the crumble:
- Once the crumbles are baked, remove them from the oven and allow them to cool for a few minutes.
- Serve each crumble warm, with a generous spoonful of the rum cream on top.
Enjoy the sweet, tangy, and indulgent dessert, where the crispy biscuit crumble pairs beautifully with the fruity filling and the rich, aromatic rum cream. Perfect for a cozy gathering or an elegant dinner party.
