Chef’s Recipe: Reverse Chocolate Crumble by Raymond Blanc

You have the perfect excuse to eat chocolate. It’s International Chocolate Day this Friday 13th September, we bring you a truly beautiful dessert from the very best – world-renowned Superchef Raymond Blanc OBE. In a twist to a traditional crumble, Raymond Blanc suggests placing the crumble under, rather than over the filling, giving a fantastic texture.

Serves: 8-10

INGREDIENTS

METHOD

For the crumble:

Preheat the oven to 170°C.

Line an oven tray with greaseproof paper and place an 18cm tart ring on it.

In a large bowl mix all the ingredients together and, using your fingertips, rub the butter into the mixture until it resembles a coarse breadcrumb texture.

Sprinkle the crumble evenly into the tart ring and press down lightly.

Bake in the preheated oven for 10-12 minutes.

Remove from the oven and leave to cool.

For the chocolate cream:

In a separate bowl crack the egg and lightly whisk to loosen it.

In a medium-sized saucepan, bring the cream and milk to the boil. Pour onto the beaten egg and whisk. While the mixture is still hot, add the chocolate and stir gently until smooth. It is important that the cream and milk are boiling as you add it to the beaten eggs, as this will partially cook them, making it safe to eat and will also help to set the dessert as it cools.

Pour into the mould on top of the crumble base and leave to set in the fridge for at least 6 hours.

Alternatively, book a table at Belmond le Manoir aux Quat’Saisons where Luxury Restaurant Club members enjoy a 10% reduction from the food bill when dining on Thursday or Friday for lunch, or Monday to Friday for dinner. See details.

Simply download the Luxury Restaurant Guide FREE APP HERE and follow steps to join club.

Belmond Le Manoir aux Quat’Saisons, Church Road, Great Milton, Oxford OX44 7PD