Imperfect Fuyu Crumble with Black Pepper Crème Anglaise
Imperfect Persimmons make a perfectly delicious crumble that goes incredibly well with this decadent black pepper crème anglaise.
Ingredients for Imperfect Persimmon Crumble
- 1 kg imperfect fuyu/persimmon
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground all spice
- 1/2 tsp salt
- 2 Tbsp caster sugar
- 1 tsp vanilla extract
- Juice of 1 lemon
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup (70g) butter (cold, cubed)
- 1/2 cup brown sugar
- 1 tsp ground ginger
- Zest of 1 lemon
Ingredients for Black Pepper Crème Anglaise
- 300ml milk
- 100ml cream
- 55g caster sugar
- 1 tsp black pepper
- 1 egg
- 1 egg yolk
1) Preheat the oven to 200C.
2) Core and cut the persimmon into thick chunks. Add to baking dish, and toss through cinnamon, nutmeg, cloves, all spice, ½ tsp salt, caster sugar, vanilla extract and lemon juice. Cover with aluminium foil and bake in oven for 30 minutes. In the last 10 minutes, give the persimmons a toss and bake for the rest of the time uncovered. Remove from oven and slightly cool.
3) For the crumble, add the flour, baking soda, salt, butter, brown sugar, ground ginger and lemon zest to a mixing bowl. Crumble the mixture together with your fingers until coarse crumbs are formed. Spread over cooled persimmons and return to oven to bake for a further 25 minutes (or until golden brown crust and the persimmons are bubbling). Remove from oven and stand for 40 minutes – this is important to ensure the final crumble holds its shape better when serving!
4) To make the Black Pepper Anglaise, add egg and egg yolk to a heat-proof mixing bowl. In a small saucepan combine milk, cream, caster sugar and black pepper and heat on medium until just before simmering. Temper the eggs by pouring the milk mixture into the eggs while whisking quickly. Return the mixture to the saucepan and cook on low-medium until the anglaise thickens and coats the back of a wooden spoon (or until 84C). Remove saucepan from heat and place in icebath, whisking until slightly cooled. You can strain the anglaise to remove any lumps.
5) To serve the crumble, spoon onto plate and top with the anglaise. Shovel into face.
This recipe was created by Dan Dumbrell, check out Dan's instagram here.
