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Gooseberry crumble

Gooseberry crumble

PT40M

1
Preheat the oven to 200°C/gas mark 6
2
Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until you have a mixture resembling fine breadcrumbs. Set aside
  • 125g of muscovado sugar
  • 85g of ground almonds
  • 250g of flour
3
Dice the butter and rub into the flour and sugar mixture until it resembles coarse breadcrumbs, taking care not to make the crumbs too fine
  • 125g of butter, cold
4
Add the flaked almonds, nibbed hazelnuts and nutmeg and mix together. Reserve in the fridge until required
  • 40g of flaked almonds
  • 35g of hazelnuts, nibbed
  • nutmeg
5
Top, tail and wash the gooseberries. Place the gooseberries, sugar, lemon juice and cinnamon in an ovenproof dish and cover with crumble mix
  • 560g of gooseberries
  • 1 tbsp of lemon juice
  • 100g of brown granulated sugar
  • 1/2 tsp cinnamon
6
Place in the oven for approximately 20 minutes. The crumble should be golden brown and the filling should be bubbling when ready
7
Meanwhile, for the custard, combine the cream, milk and vanilla pod in a large pan and bring to the boil
  • 350ml of double cream
  • 350ml of full-fat milk
  • 1 vanilla pod, split
8
Whisk together the egg yolks and sugar in a mixing bowl until smooth and pale. Once combined, gradually pour the cream mixture over the egg mixture, whisking continuously
  • 125g of sugar
  • 4 egg yolks
9
Return to the heat and bring to 82°C, stirring continuously until thickened and smooth
10
Pass through a sieve into a jug and serve alongside the gooseberry crumble

Ingredients

Metric

Imperial

  • Gooseberry filling

  • Crumble topping

  • Custard

    • 350ml of double cream
    • 350ml of full-fat milk
    • 1 vanilla pod
    • 4 egg yolks
    • 125g of sugar

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    Gooseberry crumble

     
     

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