Autumn Crumble

by Claire Clark MBE, Pretty Sweet London

Serves 15

Ingredients:
Calamansi Pebble
Orange and Pecan Granola
Calamansi White Chocolate Glaze
Caramelised Kumquats
Valrhona White Chocolate Sphere
Gold Leaf
Fresh As Freeze Dried Mandarins

STEP 1 - CALAMANSI PEBBLE

Ingredients:
300g Ponthier Calamansi Purée
3 Leaves of Silver Gelatine (soaked)
250g Caster Sugar
125ml Water
250ml Lescure UHT Whipping Cream - whipped to soft peaks

Method: Boil the sugar and water and add the soaked gelatine.
Stir in the Calamansi purée and allow to cool to 37 degrees, fold in the whipped cream. Pipe into pebble moulds and allow to set in the refrigerator for 4 hours.
Transfer to freezer and freeze overnight.

STEP 2 - ORANGE GLAZE

Ingredients:
150ml Ponthier Calamansi Purée
300g Caster Sugar
300g Liquid Glucose
200g Condensed Milk
20g Silver Leaf Gelatine
120ml Water for Blooming Gelatine
300g Valrhona Ivoire Chocolate
Orange Gel Colour

Method: Heat water, sugar and milk to 103 degrees. Remove from heat and add gelatine and gelatine water. Add the chocolate and blend in a thermomixer with the colour. Best left overnight and reheated the next day to 37 degrees. Spoon over frozen pebble on a wire rack.

STEP 3 - GRANOLA

Ingredients:
100g Demerara sugar
75ml Honey
30g Golden Syrup
55g Unsalted Butter
1 Vanilla Pod - split and remove seeds
90g Desiccated Coconut
75g Chopped Pecan Nuts
30g Chopped Whole Hazelnuts
50g Flaked Almonds
125g Rolled Oats
40ml Sunflower Oil
Grated zest of 2 oranges

Method: Toast the nuts and coconut until light brown. Place the demerara sugar, golden syrup, honey, butter and vanilla seeds into a heavy based pan stirring gently until the mix boils. Add the toasted nuts, coconut and oats. Stir well. Add the oil and orange zest and mix to combine. Bake in a preheated oven at 170 degrees on a lined baking tray until golden brown.


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STEP 4 - ASSEMBLE

Method: Cut a hole 4cm in diameter with a warm pastry cutter.

Place the glazed Calamansi mousse in the half sphere and decorate with granola, gold leaf and caramelised kumquats.

Warm the base of the top half of the sphere on a warm tray until it melts slightly, place onto the base half sphere.

Spoon some of the granola onto the middle of the plate and sit in the filled complete sphere.

Finish with more caramelised kumquats and pieces of Fresh As Mandarin.