September 2024 - Jason's Greengage and Honey Crumble with Cobnut Cream and Blackberries
Serves 6
Ingredients
650g Greengages, halved with stones removed (can be substituted with Victoria Plums)
2 tblspn Deva Honey
1 Vanilla Pod, sliced open down the length
100g Plain Flour
175g of Caster Sugar
50g Cobnuts, shelled
20g Rolled Jumbo Oats
1 pinch of Cinnamon
100g Butter, diced
100ml Milk
150ml Double Cream
4 Egg Yolks
10g Cornflour
100g Blackberries
Method
Pre heat oven to 180°C
Gently heat the Greengages, honey and vanilla pod in a heavy based saucepan. When the Greengages start to soften, simmer for 4 minutes, then remove from the heat and reserve for later.
Arrange 40g of the cobnuts on a baking tray and bake for 15 minutes, or until starting to toast.
Meanwhile, chop the remaining 10g of cobnuts and mix with 100g of the sugar, then add the flour, oats and cinnamon and rub in the butter with your finger tips until you have a rustic crumble topping. Spoon one sixth of the crumble mix into a round cutter on a baking tray, then repeat a further five times so you have six round mounds of crumble. Then bake for 15-20 minutes, or until starting to turn golden, but are still crumbly.
Pour the milk and cream into a saucepan, then chop the toasted cobnuts once cool enough to handle and add to the pan. Bring to a gentle simmer for five minutes, then remove from the heat, cover the pan and leave to cool.
Whisk together the egg yolks, cornflour and 50g sugar.
Put the milk, cream and cobnuts in a liquidiser and blend until very smooth, then whisk into the egg yolk mix. Return to the saucepan and gently heat to a simmer, stirring constantly. Continue stirring for about two minutes until it’s the consistency of a thick custard. Remove from the heat, cover the pan and leave to cool.
Put the blackberries in a saucepan with the remaining sugar and a tablespoon of water, then gently cook over a low heat for 4 to 5 minutes, ensuring the blackberries retain their form and the sugar has dissolved.
Bring the greengages back up to a simmer and place the crumble tops back in the oven.
Arrange 6 plates and spoon one sixth of the greengage compote in a ring cutter, then remove the cutter and place the crumble on top. Repeat a further five times on the remaining plates.
Put the cobnut custard in a piping bag or use a spoon to place dots of the cobnut cream around the plate, then place a blackberry on each dot. Spoon the blackberry syrup around the plate and serve.
Enjoy!
