Apple and blackberry compote with hazelnut crumble and blackberry sorbet

PT1H15M

First published in 2016
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Ingredients

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Imperial

Chestnut and hazelnut crumble

Blackberry and apple compote

Blackberry and liquorice sorbet

To serve

1
To begin, make the sorbet. Add the sugar, glucose and water to a saucepan and heat gently until the sugar has dissolved
  • 150g of caster sugar
  • 38g of glucose
  • 300g of water
2
Whisk in the blackberry purée, liquorice paste and lemon juice until combined. Allow to cool completely before churning in an ice cream maker
3
Preheat the oven to 170°C/gas mark 3
4
For the chestnut and hazelnut crumble, cream the butter and sugars together in a mixing bowl. Fold in the hazelnuts, oats, coconut and chestnuts
5
Bake the crumble until golden, allow to cool and then pulse in a food processor until slightly broken down
6
To make the compote, peel, quarter and chop the apples, removing the cores. Add to a pan with the vanilla pod, lemon juice and sugar and simmer gently until just starting to break down
7
Add the blackberries and simmer for a further 5 minutes
8
To prepare the apple garnish, cut the core of the apple out using a corer and slice into thin slices horizontally using a mandoline. If not using immediately, store in water with a squeeze of lemon juice to prevent browning
9
To serve, divide the warm compote between plates and top with the crumble. Garnish with whole blackberries, a piece of fresh apple and a scoop of the sorbet. Serve immediately
First published in 2016
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