Crumble by Ron Blaauw

Ingredients

Citrus:

•   50 gr soft butter
•   75 gr granulated sugar
•   5/8 different types of citrus fruits (mandarin, orange, grapefruit, or blood orange)
•   3 cloves
•   2 cinnamon sticks
•   2 star anise
•   2 cardamom pods, bruised
•   50 cc liqueur, Napoleon/Liqor 43/Cointreau
•   2 dl orange juice
•   50 gr butter

Crumble

•   100 gr Bastogne biscuits
•   50 gr shaved almonds
•   1 tbsp anise or sugared mice
•   50 gr granulated sugar
•   50 gr butter

Cream

•   75 g mascarpone
•   50 gr whipped cream
•   2 tbsp powdered sugar
•   ½ tsp cinnamon powder

Supplies

•   Mixing bowls
•   WWOO Cutting Board
•   Knifes
•   Cookware
•   Microplane grater
•   Spoons

How to prepare

•   Preheat the WWOO Braaimaster, indirectly, at 170 °C.
•   Grease a baking dish with butter. Cut the citrus fruits in wedges and sprinkle some sugar on them. Add the spices and the liqueur.
•   Cover the baking dish with baking paper and aluminum foil.
•   Bake the citrus fruits for 30 minutes on the WWOO Braaimaster.

Crumble

•   Finely chop the ingredients in a food processor. Distribute the crumbs over a baking tray covered with baking paper.
•   Bake the crumbs for 10 minutes at 180 °C. Set it aside to cool down.
•   Take the mascarpone and whipped cream out of the fridge. When at room temperature, mix them with the sugar and cinnamon.
•   Take the citrus fruits from the WWO Braaimaster, remove the spices, and strain the liquid into a pan.
•   Boil it well over medium heat. Remove the pan from the fire and mix the butter with the cooking liquid.
•   Serve the dish in a nice cocktail glass or soup plate.
•   Pour the reduced sauce on top. Sprinkle generously with the crumble and a large scoop or quenelle with the mascarpone cream.