Recipes
Date posted: 01/11/2021
Ingredients
| Liquid egg white | 360g |
| Individually quick frozen fruits of the forest | 400g |
| Everyday Favourites crumble mix | 150g |
| Everyday Favourites flaked almonds | 30g |
| Quaker gluten free original porridge oats 510g | 50g |
| Everyday Favourites cooking salt | 1g |
| Everyday Favourites ground cinnamon | 1g |
| Everyday Favourites vanilla pods | 1 piece |
| Everyday Favourites lemon curd | 60g |
| Everyday Favourites ready to serve custard | 300ml |
| Lyle's golden syrup squeeze bottle | 50g |
| Tate & Lyle caster sugar drum | 300g |
| Tate & Lyle fairtrade icing sugar | 10g |
| Chef William pumpkin seeds | 30g |
Method
- In a large pan, add the fruits of the forest and half of the sugar and the vanilla pod. Slowly cook until the liquid has reduced by half. Then set to one side.
- Place the crumble mix into a mixing bowl and add in the cinnamon, half of the almonds and pumpkin seeds, icing sugar and all of the oats. Cook this for 8-10 minutes or until it is golden brown. Set it to one side until it is required.
- Place a mixing bowl over a Bain Marie and add the egg whites, golden syrup, sugar and salt. Whisk it for 10-15 minutes then transfer to a table top mixer and whisk it up until the volume has doubled. Then place it into a piping bag until it is required.
- Toast the remainder of the almonds and pumpkin seeds and set to one side.
- Layer the fruit, custard and crumble mix then top it with the mallow mix. Use a blow torch to toast the mallow and then finish with a sprinkle of toasted almonds and pumpkin seeds.
- Finally, dust with icing sugar for a decadent finish.