Apple Salted Butter Crumble with Caramel Ricotta
| Serves: | 6 |
|---|---|
| Preparation time: | 20 minutes |
| Cooking time: | 20 minutes |
Ingredients
- 500g Ricotta
- 6 tablespoon of liquid caramel
- 200g plain flour
- 150g Président Unsalted Butter
- 125g Billington’s Golden Caster Sugar
- 6 Golden Delicious apples
- 80g Président Slightly Salted Butter
- 100g Billington’s Light Muscovado Sugar
Equipment
- Pyrex Glass Bowl
- Pyrex Non-Stick Baking Tray
- Frying pan
- Pyrex Rectangular Glass Roaster
Method
For the crumble:
- Heat the oven to 160°C (Thermostat 6)
- Mix first the flour and the sugar then the Président Unsalted Butter. Do not work it too much, the dough must remain crumbly. Place the dough on a Baking tray and bake in the oven for 20 minutes. Let it Cool down and crumble with your hands.
For the Cream:
- Mix the Ricotta until smooth and add the liquid caramel. Add sugar to your taste. Peel, Core and dice the apples. Add 40g of Président Slightly Salted Butter in a frying pan. Let it melt. Add the apples. Cook for a few minutes without browning the apples
- Add the slightly salted butter and the light Brown sugar and mix until dissolved.
- Make sure the texture of the apples stays firm. Let it cool down.
For serving:
- Put the caramel Ricotta at the bottom of a Pyrex Glass Roaster, add the apples and sprinkle with the crumble. Serve immediately.
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