Origin of dish:
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Suitable for children
Type of cooking:
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 4):Method: This recipe needs to be chilled for 2 hours before serving.
Make the Ice Cream:
Bring the milk to the boil, with the crème fraiche and vanilla.
Beat the egg yolks and sugar until white and frothy, then mix in with the hot milk, whipping constantly.
Cook for 5 minutes on a low heat, stirring constantly until the mixture thickens.
Turn off the heat just before the mixture boils and put the whole pan straight into cold water.
Leave to cool, stirring from time to time.
Once cooled, tip cream into ice cream box or sorbetière and leave to freeze in freezer.
Make the crumble:
Mix the sugar, chopped almonds 50g of the butter, flour and egg yolk together.
Rub fat in thoroughly between fingers until mixture has breadcrumb consistency. Roll out onto a baking tray covered with greaseproof paper.
Wash, hull and slice strawberries in half.
Wash and seed red currants.
Cook the pastry for about 12 minutes in an oven preheated to 325°F (170°C).
Sauté the strawberries, red currants, raspberries and blackberries for 2 minutes in 10g of melted butter.
Share the fruit out between 4 plates, sprinkle with warm crumbled pastry and serve immediately with a scoop of ice cream.