vrdesigners
07/17/15

CASHEW & COCONUT CRUMBLE

Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners

Ingredients:

193g Evaporated milk
70g Muscovado sugar (very dark brown sugar)
70g Soft light brown sugar
5g Green cardamom powder
20g Grated fresh coconut
50g Raisins
100ml Fresh orange juice/zest

Method:

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:
Ingredients:
100g Plain flour
60g Butter, at room temperature
50g Demerara sugar
0.5 tsp Ground cinnamon
50g Cashew nuts, chopped

Method:
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.

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