Proper Posh Strawberry Crumble
There are not many things I enjoy more than getting a good group of friends round with some great food and a couple of bottles of wine! Since this is quite a regular occurrence, I'm always on the look out for new recipes which can primarily be prepared in advance (so I can spend as much time with my guests as possible on the night) and are pretty damn impressive (because I'm a show off at heart!).
And so, without further ado, this is none other than Raymond Blanc's take on a traditional fruit crumble. Elegantly presented and incredibly delicious, this take on a classic will be sure to wow your friends and family!
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Proper Posh Strawberry Crumble
Serves 4
480 g (16.9oz) Strawberries
60 g (2.1oz) Caster sugar
2 tbsp Water
30 g (1.1oz) Unsalted butter
1 tsp Lemon juice
1 tsp Kirsch (optional)
For the crumble
80 g (2.8oz) Plain flour
50 g (1.8oz) Caster sugar
20 g (0.7oz) Brown sugar
55 g (1.9oz) Unsalted butter
To macerate the strawberries: Halve the berries, place in a bowl and sprinkle with half of the sugar. Set aside while you prepare the crumble.
To make the crumble: In a food processor, pulse all the ingredients together to a light crumbly texture, then press together and cut into 2-3cm cubes. Place on a small baking tray, cover and freeze for 1 hour until solid.
Preheat the oven to 190°C/Gas 5. Pulse the cubes of dough in a food processor to break into small pieces of crumble. Spread evenly on a baking tray to a 5mm thickness and bake for 7 minutes until golden brown. While still warm and pliable, cut out 4 discs with the 8cm cutter. Bake these for a further 3 minutes.
To prepare the berries: Put the water into a large, heavy-based saucepan, add the remaining 30g sugar and leave for a few minutes, then dissolve over a medium-high heat and cook to a very pale blond caramel. Immediately add the butter, then the strawberries, lemon juice and kirsch, if using. Heat for 30 seconds.
To serve: Divide the warm strawberries between individual dishes and top each serving with a crumble disc. Add a scoop of raspberry sorbet, or vanilla ice cream, or a dollop or crème fraîche if you prefer.
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TIPS: To prepare in advance, complete steps 1-3 and then refrigerate the discs and strawberries until needed.
This recipe doubles up really easily if you have more mouths to feed!
And so, without further ado, this is none other than Raymond Blanc's take on a traditional fruit crumble. Elegantly presented and incredibly delicious, this take on a classic will be sure to wow your friends and family!
.JPG)
Proper Posh Strawberry Crumble
Serves 4
480 g (16.9oz) Strawberries
60 g (2.1oz) Caster sugar
2 tbsp Water
30 g (1.1oz) Unsalted butter
1 tsp Lemon juice
1 tsp Kirsch (optional)
For the crumble
80 g (2.8oz) Plain flour
50 g (1.8oz) Caster sugar
20 g (0.7oz) Brown sugar
55 g (1.9oz) Unsalted butter
To macerate the strawberries: Halve the berries, place in a bowl and sprinkle with half of the sugar. Set aside while you prepare the crumble.
To make the crumble: In a food processor, pulse all the ingredients together to a light crumbly texture, then press together and cut into 2-3cm cubes. Place on a small baking tray, cover and freeze for 1 hour until solid.
Preheat the oven to 190°C/Gas 5. Pulse the cubes of dough in a food processor to break into small pieces of crumble. Spread evenly on a baking tray to a 5mm thickness and bake for 7 minutes until golden brown. While still warm and pliable, cut out 4 discs with the 8cm cutter. Bake these for a further 3 minutes.
To prepare the berries: Put the water into a large, heavy-based saucepan, add the remaining 30g sugar and leave for a few minutes, then dissolve over a medium-high heat and cook to a very pale blond caramel. Immediately add the butter, then the strawberries, lemon juice and kirsch, if using. Heat for 30 seconds.
To serve: Divide the warm strawberries between individual dishes and top each serving with a crumble disc. Add a scoop of raspberry sorbet, or vanilla ice cream, or a dollop or crème fraîche if you prefer.
.JPG)
TIPS: To prepare in advance, complete steps 1-3 and then refrigerate the discs and strawberries until needed.
This recipe doubles up really easily if you have more mouths to feed!
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