Apple , Fig and Lavender Crumble
Prep time 25-35 minutes
Cooking time 35-40 minutes
Hand Whisk or Electric Whisk or Food Processor
Swiss roll tin (or flat long lipped dish)
Spice grinder or blender (or even a pestle and mortar)
Baking sheet for the oven
4 gelatine sheets
250g caster sugar
500ml milk full fat
500ml double cream
1 tsp vanilla paste
2 vanilla pods
Fresh lavender x 6 stems with flowers (or 4 tsp dried lavender flowers )
2 Granny Smith apples, peeled, cored and diced
Splash of sherry
50g soft brown sugar
Nutmeg and cinnamon, to taste
50g unsalted butter
6 fresh figs
10g each of macadamia nuts, hazelnuts and walnuts
Few drops of rosewater
Icing sugar, to dust
How to Cook Method
Creme Anglais Jelly
1. Soften the gelatine sheets in cold water.
2. Meanwhile whisk the egg yolks and 100g caster sugar until pale and creamy.
3. Heat the milk and cream with the vanilla paste, vanilla pod and seeds until hot but not boiling.
4. Pour the hot mixture over the whisked egg and mix thoroughly.
5. Pour back into the hot pan and stir to thicken. Then remove from the heat, allow to cook for 2 minutes then stir through the gelatine until mixed and melted in.
6. Pour into a flat Swiss roll tin lined with cling film then leave to set in the fridge for 6 hours or overnight.
Lavender Sugar and Apples
7. Next put the lavender in the remaining caster sugar and let infuse for as long as possible. Then grind using a slice grinder until fully blended.
8. Put the apples in a roasting tray and sprinkle over 50g of the lavender sugar along with the sherry, brown sugar, nutmeg and cinnamon. Bake for 15 minutes at 180°C/gas mark 4 until soft.
9. Caramelise the figs by melting the remaining 50g of lavender sugar in frying pan. Once golden brown add the butter, then place the figs seed-side down on a low heat. Allow to caramelise and brown for about 10 minutes.
10. To make a nut crumb, pop all macadamias, hazelnuts and walnuts into a dry frying pan ( or pour out onto a baking sheet) until brown. Allow to cool and grind into a crumb.
11. Once the figs are golden, roll them in the nut crumb to coat.
12. Cut 4 rectangles out of the crème Anglais and sit on serving plates. Add one or two cubes of the cooked apple, a fig and a dash ( a drop per serving is all that is required it enhances the whole dish of rosewater. Dust with icing sugar and serve.