Emerald Salted Caramel Ice-Cream and stewed apple crumble verrine with toasted hazelnuts and corn flowers
This is a fun crumble dish, packed with flavour and served in a dessert glass. It’s easy to assemble for a home cook but would be equally at home in a casual dining setting like a gastro bar or coffee shop. This is a real comfort dish, with warm apple and a crumble topping, the ice-cream melting into it, dried raspberries for colour and toasted chopped hazelnuts for texture.
Ingredients:
4 Scoops of Emerald Salted Caramel Ice-Cream
For The Crumble:
100g plain flour
75g butter
50g Breakfast Oat Flakes
100g/3½oz demerara sugar
For the Stewed Apple:
6 cooking apples
20mls water
40g honey
250g Birds Custard
20g dried raspberries
Method:
To make the crumble, pre-heat the oven to 180C. Rub or blend the butter into the flour until they resemble breadcrumbs then stir in the oats and the sugar then transfer to a baking tray and bake for 12-15 minutes until golden brown.
Peel and chop the apples into chunks and place them into a heavy bottomed pan. Add the honey and water and cook them over a medium heat until the apples are broken down into a compote.
To assemble, place the apple at the bottom of a glass, add the custard followed by a generous crumble topping. Finish with a large scoop of Emerald Salted Caramel Ice Cream and a sprinkle of dried raspberries and serve.
