Raymond Blanc pre-cooks the disintegrate fixing to evade gluey, uncooked disintegrate and hold the surface of the organic product
For the disintegrate besting
• 120g plain flour
• 60g unsalted spread at room temperature, cut into pieces
For the natural product compote
• 300g Braeburn apple
• 30g unsalted spread
• 30g demerara sugar
• ¼ tsp ground cinnamon
• vanilla frozen yogurt, to serve
•STEP 1.Warmth stove to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into an enormous bowl.
•STEP 2.Include 60g unsalted spread, at that point rub into the flour utilizing your fingertips to make a light breadcrumb surface. Try not to exhaust it or the disintegrate will turn out to be weighty.
•STEP 3.Sprinkle the combination equally over a preparing sheet and heat for 15 mins or until gently shaded.
•STEP 4.Then, for the compote, strip, center and cut 300g Braeburn apples into 2cm dice.
•STEP 5.Put 30g unsalted margarine and 30g demerara sugar in a medium pot and dissolve together over a medium warmth. Cook for 3 mins until the combination goes to a light caramel.
•STEP 6.Mix in the apples and cook for 3 mins. Include 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
•STEP 7.Spread, eliminate from the warmth, at that point leave for 2-3 mins to keep cooking in the glow of the skillet.
•STEP 8.To serve, spoon the warm natural product into an ovenproof gratin dish, top with the disintegrate blend, at that point warm in the broiler for 5-10 mins. Present with vanilla frozen yogurt.