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Preparing time: 45 min
Cooling: 30 min
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Cook time for the blueberry compote: 15 min
Bake time for the almond crumble: 10-15 min
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Ingredients:
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Method:
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For Almond Crumble
130 g almond flour
1 tbsp caster sugar
50 g butter, melted
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Line a baking tray with baking paper. Preheat the oven to 180º C or gas mark 5.
In a separate glass bowl combine the almond flour, sugar and melted butter. Stir to combine the ingredients.
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Spread the mixture evenly on the baking tray and pop into the oven.
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When the crumble starts to be golden, stir to get the bottom layer baked. Bake for 10-15 minutes until golden brown. Allow cooling.
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For Blueberry compote
180 g frozen bilberries
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Add half of the frozen bilberries into a pan and heat until defrosted and hot.
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Juice of 1 orange
1 tbsp. honey
Zest of 1 orange
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Add the orange juice, honey and cook on medium heat for 5 minutes. Add the rest of the bilberries, the zest of the orange and cook for further 5 minutes stirring frequently.
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1 tsp cornflour
1 tbsp coldwater
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In a small separate bowl liquidise the cornflour in the water. Add to the bilberries and stir to avoid lumps. The bilberry compote will thicken immediately. Transfer to a glass bowl, set aside and allow to cool. Refrigerate for 30 minutes.
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For Mascarpone Cream
250 g mascarpone cheese
1 egg yolk
5 tbsp powder sugar
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Beat the egg yolk with 1 tbsp of the icing sugar until the mixture becomes pale yellow. In a separate bowl, mix the rest of the icing sugar with the mascarpone cheese.
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1 tsp vanilla extract, ideally homemade
Zest of 1 small orange
Zest of 1 small lemon
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Add the beaten yolk to the mascarpone and mix until well combined. Add the vanilla extract, zest of the orange and lemon and stir. Leave to cool in the fridge.
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1 tsp of blueberry powder for decoration
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Prepare 4 small glasses. Place a layer of the crumble on the bottom, cover it with a layer of the mascarpone cream and place a dollop of the bilberry compote in the middle. Sprinkle the blueberry powder on the cream around the compote and the crumble on the top. Serve immediately or keep refrigerated until ready to serve. The recipe makes 4 glasses of this dessert.
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