Deconstructed: Tigernut Crumble with Mango Cream & Candied Zobo Flowers
It works. Rather beautifully too.
Here’s what you have to do. Take your favourite crumble recipe and switch it up a bit – halve the flour and make up the rest with tigernut chaff.
This recipe was inspired by Georgia – a contestant on Masterchef Australia who made a deconstructed crumble with meringues, etc. I like the idea of serving up various elements in a way that results in a stunning dish and that anyone can make.
- 1 1/2 cups tigernut chaff
- 1 1/2 cups plain flour, sieved
- 3/4 cup dark brown sugar
- 1 - 2 teaspoons of yaji, or to taste
- 1 teaspoon candied ginger, chopped up
- 100g unsalted butter, cut into chunks
- Pinch of salt
- Mango cream
- Vanilla ice cream
- (Agbalumo) salted caramel
- Candied Zobo Flowers
- Preheat your oven to 200ºC/400ºF/gas 6 and line a baking sheet with paper.
- In a bowl, combine the tigernut chaff, flour into a bowl and add the sugar, yaji, ginger and salt.
- Add the chunks of cold butter, rubbing it into the flour mix with until you get a mixture that looks a bit like fine breadcrumbs.
- Spread out on a paper lined tray and place in the oven to bake for 8-10 minutes until golden brown. Remove from oven and allow to cool. Transfer to a food processor and blitz to a coarse crumb. Set aside.
- Sprinkle the crumble topping on a baking sheet and bake in the centre of your preheated oven for up to 30 minutes, stirring often so the bits brown/ turn golden evenly.
- Remove once golden and crunchy and leave to cool.
- To serve, place some crumble on each serving plate, arrange mango cream and zobo flowers as you like. Top with a scoop or quenelle of vanilla ice cream, some salted caramel and tuck in.
- Double the recipe and freeze for later - use in free form desserts or as a snack