Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Custard
Crumble
Charcoal/gas/electric grill
To serve
Utensils
One grill tray or aluminium tray with a lid
How it's done
Custard
In a pan, whisk together the Moscato and all the other ingredients up to and including the eggs, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the custard into a bowl through a sieve, lay cling film directly on top of the custard, leave to cool and chill for approx. 2 hrs.
Crumble
Mix the flour, salt and sugar in a bowl. Add the butter, rub together using your hands to form a crumbly mixture. Add the almonds, mix. Transfer the crumble to a warm non-stick frying pan, toast over a medium heat for approx. 5 mins., stirring occasionally, then leave to cool.
Charcoal/gas/electric grill
Place the blackberries in the grill tray, cover the grill tray. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 8 mins.
To serve
Stir the custard until smooth, fold in half of the whipped cream, serve with the remainder of the cream. Top with the blackberries, crumble and lemon zest.
| Tip: | Instead of grilling the blackberries, heat them up in a pan. |
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