Red Fruit Crumble with Vanilla Ice Cream and Maple Syrup

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
6-8 6-8
Red Fruit Crumble with Vanilla Ice Cream and Maple Syrup
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

For the red fruit crumble
  • 100g plain flour
  • ½ teaspoon baking powder
  • 50g cold butter, diced
  • 50g Demerara sugar
  • 600g mixed berries e.g. raspberries, blueberries, blackberries, redcurrants
  • 2 tablespoons cornflour
For the vanilla ice cream:
  • 1l milk
  • 100g glucose
  • 1 vanilla pod, cut in half lengthwise
  • 8 egg yolks
  • 125g caster sugar
  • 2 leaves of gelatine
To finish:
  • Maple syrup

  • Method

  • 1
    To make the ice cream:
  • 2
    Prepare the day before. Boil the milk together with the glucose and the vanilla pod. Whisk the egg yolks and sugar in a bowl until foamy, remove the vanilla pod from the milk, scrape out the seeds and add to the foamy egg yolks and sugar.
  • 3
    Whisk in the warm milk and transfer the mixture to a clean sauce pan. Heat to 80°C (just below simmering point) whilst stirring, then pour the mixture into a clean bowl to stop the cooking process.
  • 4
    Add the soaked gelatine and stir until melted and combined. Leave overnight.
  • 5
    To make the red fruit crumble:
  • 6
    Pre-heat the oven to 200°C/180°C fan forced.
  • 7
    Rub together the flour, baking powder, butter and sugar to make the crumble topping.
  • 8
    Mix the berries with the cornflour, place into the square cake tin and cover with the crumble topping. Bake for 20 minutes.
  • 9
    Meanwhile, pour the ice cream mixture into an ice cream machine and run for 20 minutes.
  • 10
    Serve the crumble with a scoop of vanilla ice cream and finish with maple syrup.
  • 11
    Cook's notes: If preferred, use a good quality, readymade, vanilla dairy ice cream instead of homemade.