Heston’s Diamond Jubilee Strawberry Crumble Crunch
Guests at the Diamond Jubilee picnic and concert in front of Buckingham Palace on Monday 4 June 2012 will enjoy a special picnic menu designed by Heston Blumenthal, Royal Chef Mark Flanagan and Waitrose. Creations include a modern twist on “coronation chicken” (invented for the queen’s accession in 1952), and a new indulgent fruit pudding timed perfectly for the start of the British strawberry season. Diamond Jubilee Crumble Crunch is a compote made from British strawberries, rose water and elderflower cordial, topped with a marble cream and crumble topping.
All these picnic goodies will be washed down with a limited edtion Jubilee champagne donated by Moet & Chandon!
Waitrose has just released the recipe for Crumble Crunch so that people can make this delicious dessert at home themselves in time for Diamond Jubilee Bank Holiday Weekend. As Heston explains:
“I have designed this indulgent pudding especially for the Queen’s Jubilee weekend, which coincides with the beginning of the British strawberry season. It makes me proud to be British! The quantities below are for eight people but they can easily be doubled or tripled if you are planning a street party. The crumble, compote and cream can be made in advance but don’t assemble the puds until the last minute or the meringue and crumble will go soft.”
Diamond Jubilee strawberry crumble crunch by Heston
For the crumble:
50g golden caster sugar
65g ground almonds
50g plain flour
Pinch of salt
50g essential Waitrose
For the strawberry and rose compote:
400g strawberries, washed and hulled (200g chopped, 200g quartered)
120g fruit sugar
20ml vodka (optional – omit if cooking for children)
Juice of 1 lemon
1 tsp rosewater
20ml elderflower cordial
For the marbled cream:
160ml essential Waitrose whipping cream
400g Waitrose Organic Wholemilk Natural Live Bio Yogurt
60g broken meringue pieces
Sprinkling freeze-dried strawberries
1. Preheat the oven to 160ºC, gas mark 3.
2. To make the crumble, place the sugar, almonds, flour and salt in a food processor and pulse a couple of times to mix through. Add the butter and pulse until lumps of dough are formed. If you don’t have a food processor, rub the ingredients together by hand. Spread the crumble on a tray lined with baking paper and place the tray in the preheated oven for 20–30 minutes or until golden brown. When cooked, remove the crumble from the oven and allow to cool.
3. While the crumble is cooking, make the strawberry and rose compote. Put the chopped strawberries into a pan with the fruit sugar and allow to stand for 15 minutes to macerate. Add the vodka (if using) and lemon juice. Place the pan over a medium heat, bring to the boil and allow to cook for approximately 6 minutes or until the strawberries have broken down and a thick syrup has formed. Remove the compote from the pan and place in a bowl over iced water to cool. Once completely cold, add the rest of the strawberries, rosewater and elderflower cordial. Stir to combine.
4. For the marbled cream, whip the cream to medium peaks and fold the yogurt into the whipped cream. Add 2 tbsp strawberry and rose compote and fold through to create a ripple effect.
5. To assemble, place the remaining compote into a large glass serving bowl and top with a layer of the marbled cream. Sprinkle with meringue pieces and crumble and finish with freeze-dried strawberries.
This recipe has been released by Waitrose. © 2012 Waitrose
For more information on champagne visit www.champagnejayne.com