Hazelnut Crumble with Rum Strawberries
This indulgent dessert combines the rich crunch of hazelnut crumble with the freshness of rum-infused strawberries, topped off with a silky, smooth cream. The balance of textures and flavors makes it a delightful treat that everyone will love. Ideal for serving at a gathering or a quiet evening at home, this dessert is as simple to prepare as it is delicious!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh heavy cream | 200g |
| Low-fat yogurt | 170g |
| Powdered brown sugar | 30g |
| All-purpose flour | 60g |
| Crushed hazelnuts | 60g |
| Raw brown sugar | 60g |
| Butter (softened) | 60g |
| Fine salt | ½ teaspoon |
| Fresh strawberries | 200g |
| Rum | 25g |
Instructions:
-
Prepare the Cream:
Begin by preparing the soft cream that will serve as the base of this dessert. In a mixing bowl, combine the cold heavy cream and low-fat yogurt. Add in the powdered brown sugar and whisk until the mixture forms a smooth, thick cream. Once it reaches the right consistency, cover the bowl with plastic wrap and refrigerate for about 10 minutes to chill and firm up. -
Make the Hazelnut Crumble:
While the cream is chilling, it’s time to prepare the hazelnut crumble. In a separate bowl, mix together the crushed hazelnuts, all-purpose flour, raw brown sugar, and softened butter (cut into small pieces). Add a pinch of fine salt to balance the sweetness. Mix everything together until the mixture resembles coarse crumbs. -
Bake the Crumble:
Preheat your oven to 180°C (350°F) with a static setting. Line a baking tray with parchment paper, and spread the crumble mixture evenly on top. Bake for 10 minutes or until the crumble turns golden brown and becomes crunchy. Once done, remove from the oven and set aside to cool. -
Prepare the Rum Strawberries:
While the crumble cools, it’s time to prepare the rum-soaked strawberries. Start by removing the green tops and stems from the strawberries, then slice them into wedges. If your strawberries are particularly large, you can cut them into about 8 equal wedges. Place the sliced strawberries in a pan over medium heat. Once the pan is warm, pour the rum over the strawberries and let it simmer for a few minutes, allowing the rum to infuse the strawberries while softening them slightly. -
Assemble the Dessert:
Once your strawberries are ready and cooled, take the cream out of the fridge. Grate the zest of a lime and set aside to add a refreshing citrus note. Now, you’re ready to assemble your crumble. Take 4 small glasses or serving dishes and layer the dessert. Start by adding a generous layer of hazelnut crumble at the bottom of each glass. Top it with some rum-infused strawberries. Repeat the layers, finishing with a dollop of the soft cream. Optionally, garnish with a little grated lime zest for an extra zing. -
Serve:
Your hazelnut crumble with rum strawberries is ready to be enjoyed! Serve immediately for the best texture, or refrigerate for up to an hour before serving if you prefer a slightly firmer cream. This dessert is best served chilled, making it perfect for hot summer days or as a refreshing treat after a hearty meal.
Enjoy!
With its creamy, crunchy, and fruity layers, this dessert offers a delightful combination of flavors and textures that will captivate your taste buds. The rum strawberries bring a deep, slightly caramelized flavor that contrasts beautifully with the crisp hazelnut crumble and rich cream. Whether you’re entertaining guests or enjoying a quiet moment, this dessert is sure to impress!
