Published article Saturday 1st June 2013 I am featured in the June/July issue of “Xcite” C.ex Group Magazine presenting my “Deconstructed Apple Pear and Rhubarb Crumble” and the dish is displayed below with story and recipe.
A deconstructed dessert is created by breaking a dish into the essential components and serving the elements as a complete dish. In making a deconstructed dessert it is also important to add supplementary flavours and create an enhanced dish compared with the original. This recipe is a twist on the traditional apple cinnamon crumble and is a charismatic dessert to serve during the winter months.
Crumble
40 g butter
60 g brown sugar
15 g long shredded coconut
90 g plain flour
Method
Preheat oven to 200ºC normal bake. Place butter, brown sugar, coconut and flour in a bowl and mix until it resembles breadcrumbs. Spread mixture on a flat baking tray and bake in the oven until crispy for approx. 9 minutes. Remove from the oven and crumble the mixture.
Apple Pear and Rhubarb compote
300 g rhubarb
300 g peeled and cored pears
300 g peeled and cored apples
100 g raw sugar
1 tsp cinnamon
1 tbls honey
Method
Cut all the fruits in small 2 cm pieces and place in a baking dish. Drizzle sugar, cinnamon and honey over the fruit mixture and blend until evenly mixed. Bake in the oven for approx 30 minutes.
To assemble the dish place warm fruit compote in the middle of a plate with mint leaves on top. Place two tablespoons crumble mix on the plate and drizzle with icing sugar. Drizzle dark chocolate shaving on the plate and place a scoop of vanilla ice cream on top, dress with chocolate scrolls. Serve straight away.
Note: Add further ingredients to the dish such as toasted nuts, sultanas or ginger.
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