Delicious plum crumble with our Sorbet au Crémant Rosé Brut Poll-Fabaire

Pâte à crumble

50g Sugar
100g Flower

Recipe steps

1

Place the butter and sugar in a bowl.

2

Mix with fingertips or spatula until smooth.

3

Add the flour.

4

Mix to a Streusel consistency.

Crumble

6 Plums
4-6 Mint leaves
1-2 tsp Sugar

Recipe steps

1

Wash the plums. Cut the plums in half. Remove the stone. Cut the plums into even pieces.

2

Heat a bit of butter in a frying pan.

3

Sprinkle with a bit of sugar.

4

Lightly caramelise the plums, but make sure they do not overcook.

5

Arrange the plums on a plate.Sprinkle some of the crumble on top.

6

Bake at 180°C until crumble is golden brown.

7

Garnish with a few mint leaves.

8

Prepare small quenelles of sorbet and place them on top of the warm crumble.

Recipe created by EHTL

École d’Hôtellerie et de Tourisme du Luxembourg

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