Ingredients
For the Granola:
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Unsalted butter 10 g
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Maple syrup 35 ml
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Honey 13 g
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Vanilla extract 3 ml
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Whole rolled oats 75 g
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Sunflower seeds 13 g
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Pumpkin seeds 13 g
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Almonds 25 g
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Dried apricots 13 g
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Coconut flakes 13 g
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Dried Cherries 13 g
For the Bramble Base:
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Bramley Apples 450 g
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Water 75 ml
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Caster sugar 75 g
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Blackberries 190 g
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Cinnamon 2 g
For the Custard Topping:
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Semi skimmed milk 500 ml
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Whipping cream 500 ml
Preparation
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For the Granola:
- Preheat an oven to 150c. Line an oven tray with greaseproof paper.
- In a pan melt the honey, unsalted butter, maple syrup and vanilla extract.
- Place the remaining ingredients except for the dried fruit and coconut in a large bowl.
- Pour the honey mixture over and mix well.
- Place on the lined tray, spreading evenly and bake for around 15 minutes.
- Mix through the dried fruit and coconut and bake for another 10-15 minutes until golden.
- Remove from the oven and allow to cool.
- Place in an airtight container until needed.
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For the Bramble Base:
- Peel and dice the apples.
- Place the apples, water, sugar and cinnamon into a pan and bring to boil.
- Stir continuously until the apples start to break down.
- Add in the blackberries and remove from the heat.
- Split the mix between your serving dishes and allow to chill.
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For the Custard Topping:
- Bring the milk and cream to the boil.
- Remove from the heat and whisk in the CARTE D’OR Crème Brûlée until fully dissolved.
- Pour an equal quantity on top of the bramble mix and place in the fridge for 3 hours to chill
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To serve:
- When ready to serve top with the granola.
