for 4 people

Custard

5 dl	Moscato d'Asti
1	organic lemon, use grated zest and 1 tbsp of juice
80 g	ground cane sugar
2 tbsp	Maizena cornflour
2	fresh eggs

Crumble

40 g	buckwheat flour
1 pinch	salt
1 tbsp	ground cane sugar
1 tbsp	butter, cold, cut into pieces
1 ½ tbsp	almonds, coarsely chopped

Charcoal/gas/electric grill

250 g

blackberries

To serve

2 dl	full cream, whipped
1	organic lemon, use a little grated zest

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.

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