Red Fruit Crumble with Vanilla Ice Cream and Maple Syrup
For the red fruit crumble:
- 100g plain flour
- ½ teaspoon baking powder
- 50g cold butter, diced
- 50g Demerara sugar
- 600g mixed berries e.g. raspberries, blueberries, blackberries, redcurrants
- 2 tablespoons cornflour
For the vanilla ice cream:
- 1l milk
- 100g glucose
- 1 vanilla pod, cut in half lengthwise
- 8 egg yolks
- 125g caster sugar
- 2 leaves of gelatine
- Maple syrup
To make the ice cream:
Prepare the day before. Boil the milk together with the glucose and the vanilla pod. Whisk the egg yolks and sugar in a bowl until foamy, remove the vanilla pod from the milk, scrape out the seeds and add to the foamy egg yolks and sugar.
Whisk in the warm milk and transfer the mixture to a clean sauce pan. Heat to 80°C (just below simmering point) whilst stirring, then pour the mixture into a clean bowl to stop the cooking process.
Add the soaked gelatine and stir until melted and combined. Leave overnight.
To make the red fruit crumble:
Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.
Rub together the flour, baking powder, butter and sugar to make the crumble topping.
Mix the berries with the cornflour, place into the square cake tin and cover with the crumble topping. Bake for 20 minutes.
Meanwhile, pour the ice cream mixture into an ice cream machine and run for 20 minutes.
Serve the crumble with a scoop of vanilla ice cream and finish with maple syrup.