Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners
193g Evaporated milk
70g Muscovado sugar (very dark brown sugar)
70g Soft light brown sugar
5g Green cardamom powder
20g Grated fresh coconut
100ml Fresh orange juice/zest
Pre heat oven to 90oc
Whisk together the sugar & milk for about 10-15mins until light & fluffy.
Poach the raisins in orange juice with zest, cardamom powder.
Place the raisins into the dish, pour in the ‘foam’.
Place into a bain-marie, bake for 20 minutes at 90oc.
Remove from oven & leave to cool.
Cashew nut crumble:
100g Plain flour
60g Butter, at room temperature
50g Demerara sugar
0.5 tsp Ground cinnamon
50g Cashew nuts, chopped
Preheat the oven to 170°C.
Sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar and the cinnamon and work it a little more between your fingers until the mixture forms little nuggets. Stir in the cashew nuts.
Spoon the crumble onto a silpat mat, bake for 10-15 minutes until golden brown.