for 2 person

Crumble

40 g	white flour
1 tbsp	sugar
1 pinch	salt
a little	ground cardamom
1 cm	ginger, grated
1	organic lemon, use only a little grated zest
20 g	butter, chilled

2 tbsp	sugar
2 tbsp	water
2 slice	ginger
1 sprig	lemon balm
½	mango, diced
2 tsp	lemon juice
100 g	crème fraîche
2 tbsp	Fine Food Lemon & Lime Cut Marmelade
1 dl	full cream, whipped until stiff
some	lemon balm leaves

How it's done

Crumble

In a bowl, mix the flour and all the ingredients up to and including the lemon, add the butter and rub by hand to form a crumbly mixture. Transfer the crumble to a baking tray lined with baking paper.

Bake for approx. 10 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool.

Bring the sugar, water, ginger and lemon balm to the boil in a pan, steep for approx. 10 mins., pour through a sieve. Add the mango and lemon juice, leave to steep for approx. 10 mins. Stir the crème fraîche with the lemon marmalade. Fold in the cream

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