A very moreish dessert from “Mezcla ” by Ixta Belfrage.
Ingredients
- BLACK FOREST FRUITS:
- frozen Black Forest fruits thawed
- 1 tbsp caster sugar
- 2 tsps Kirsch ( optional) or sub with brandy or another liquer
- 1/2 tsp tangerine or orange zest
- 1/2 tsp vanilla bean paste
- CARAMELIZED CRUMPETS :
- 60 g unsalted butter
- 4 tbsps caster sugar
- 4 crumpets
- For serving
- 150 g cooking chocolate a mix of milk and dark
- 120 g extra thick double cream or whipped double cream
- caster sugar
- 4 cherries stems on ( optional)
- WHIPPED CREAM
- SUPERFINE SUGAR
- 4 cherries STEMS ON (OPTIONAL)
- EDIBLE GOLD DUST ABSOLUTELY OPTIONAL AND REALLY QUITE UNNECESSARY
- TOOLS:
- SMALL SAUCEPAN MEDIUM BOWL, BAKING SHEET, POTATO MASHER/WHISK, HEATPROOF BOWL, PAN
- GARNISH:
- CHERRY EDIBLE GOLD DUST (OPTIONAL), COCOA POWDER (OPTIONAL)
Servings:
Instructions
- First make sure to thaw the frozen fruits. Preheat the oven to 200 Fan, 220 C.
- For the crumpets, melt the butter in a small saucepan over medium heat, then remove from the heat and stir in the sugar. Transfer to a medium bowl with the crumpets and mix to coat them completely. Place the crumpets on a parchment-lined baking sheet and bake for 15 minutes, or until crisp, golden-brown, and caramelized.
- Put the thawed fruits into a bowl with the sugar, kirsch, tangerine zest, and vanilla. Roughly crush the fruits with a potato masher or whisk, then mix well. Feel free to add more booze.
- Put the chocolate into a heatproof bowl and set over a pan of gently simmering water until melted, then let cool so it doesn’t melt the cream
- Top each crumpet with a quarter of the fruit mix, followed by a large spoonful of cream. Sprinkle the cream with some sugar. Spoon on the chocolate, top with a cherry and serve.
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