Fruit Crumble With Lemon Mascarpone Cream
- Serves 6
- Preparation Time 10 to 30 mins
- Cooking Time 10 to 30 mins
- 450g/1lb any fruit and berries
- 15ml/2 tbsp Balsamic vinegar
- 75g/3oz sugar plus 3 tbsp
- 225g/8oz plain flour
- 100g/4oz butter
- pinch salt
- For the lemon mascarpone
- 250g/9oz tub mascarpone
- about 1 tbsp icing sugar
- grated zest from an unwaxed lemon
- Put the fruits into a bowl with the balsamic vinegar
and the three tablespoons of sugar, toss over and allow it to marinate.
- Put the flour, remaining sugar, butter and salt into
a food processor and blitz until it resembles fine breadcrumbs. You can
also do this by hand, just run the mixture between your fingers. Don’t
work the mixture too much or it will turn into pastry. Preheat the oven to
200C/380F/Gas 5/Fan oven 180C.
- Put the fruit into a shallow 1.25 litre / 2½ pint ovenproof
dish. Sprinkle the crumb mix over the fruit. Give the dish a bit of a
shake and bake in the oven for about 30 minutes or until the top is evenly
golden.
- Meanwhile make the lemon mascarpone: mix the
mascarpone in a bowl to soften slightly then add icing sugar and lemon
zest, have a taste and add extra sugar if you think it needs it. Serve
with the crumble.
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