Apple Crumble.
Ingredients
160g Cinnamon & Apple Compote
80g Cinnamon Oat Streusel
80g Vegan vanilla Ice Cream (1 scoop)
1g Icing Sugar
Allergies: Soya (Ice cream)
MOP
- Build the crumble in the small stab dishes starting with the compote and then the raw crumble mix
- Bake in the rational @165c for 20 minutes. Chill after this and refrigerate for service
- To order take on stab portion and bake in the rational at 200c for 6 minutes. Remove from the heat and dust with icing sugar and serve with a scoop of ice cream. Serve on a side plate on top of a napkin
Cinnamon & apple compote filling.
Ingredients
2500g Bramley apples, peeled, cored, and slice into wedges
1250g Dark brown sugar
12g Ground cinnamon
MOP
- Toss apples, sugar, and cinnamon together
- In a shallow pan, warm apples until sugar begins to dissolve
- Be sure to stir often but allow the apples to caramelising
- Remove from heat and portion into gastro pans
- Blast chill immediately to prevent fruit from cooking further
Cinnamon oat streusel.
Ingredients
724g Stork, cold and ½” cubed
250g Dark brown sugar
275g Sugar
970g Gluten free flour
5g Salt
8g Ground cinnamon
300g Gluten free oats
MOP
- Cut stork into ½” cubes and place back into cooler to chill
- Using a paddle attachment, mix all dry ingredients together for 30 seconds
- Add in butter and mix until appears crumble like (pea sized pieces)
- Store into airtight container
Waiters Notes
Warm apple crumble served with vegan vanilla ice cream.