Gastronomixs

Physalis crumble

Crumble is a simple dessert that always goes down well. The Cape gooseberries and spices make this crumble especially delicious.

Makes approximately 2kg.

Physalis crumble

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Ingredients

250

g

flour

1

tsp

salt

75

g

icing sugar

150

g

butter (at room temperature)

1

 

egg yolk

15

ml

water

1

 

lemon, zest

100

g

flour

80

g

sugar

80

g

almond slivers

20

g

poppy seed

1.5

kg

physalis

500

g

sugar

1

 

star anise

1

 

cinnamon stick

Preparation method

  • Mix the flour, salt, and icing sugar in a food mixer using the butterfly whisk.
  • Cut the butter into cubes and add to the mixture.
  • Mix the butter for two to three minutes.
  • Lastly, add the egg yolk, water, lemon zest, flour, 80g of sugar, almond slivers, and poppy seed and mix loosely to form a crumble.
  • In the meantime, put the physalis, 500g of sugar, star anise, and cinnamon stick in a pan and place on the heat.
  • Cook on a medium heat for 15 minutes until you have a compote and then pour into small dishes suitable for the oven.
  • Cover the compote with the crumble and bake at 160°C for 15 to 20 minutes until golden brown.
  • Serve the crumble immediately.

Serving suggestions

  • Delicious with lavender ice cream.
  • Perfect in a composition with components of lemon, tonka bean, and cinnamon.
  • As part of a high tea.

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