Recipes
Raspberry and thyme crumble
Difficulty level: medium
- 40 Min.Preparation time
- 4Portions
- 160 °CHeißluft
Crumble
- 200 g flour
- 1 tsp baking powder
- 120 g butter (chilled)
- 3 tbsp brown sugar
- 60 g Steirerkraft pumpkin seeds, chopped
- 500 g raspberries
- 2 tsp cornflour
- Fresh thyme
Balsamic vinegar and mascarpone cream
- 200 g mascarpone
- Steirerkraft organic apple balsamic vinegar (to taste)
- 2 tbsp vanilla sugar
Garnish
- Raspberries
- Steirerkraft apple chips
- Icing sugar
Preparation
- To make the crumble, quickly rub the flour, baking powder, butter (cut into small pieces), pumpkin seeds and sugar together with the fingers to form coarse crumbs.
- Mix the raspberries with a little cornflour so that the raspberry juice that is released during cooking will thicken a little. Put the raspberries into little tartlet moulds, scatter the crumble mixture on top and finish with a few thyme leaves. Put the crumbles in an oven heated to 160 °C top/bottom heat for approx. 20 – 25 minutes.
- To make the balsamic vinegar and mascarpone cream, combine the mascarpone with apple balsamic vinegar (approx. 3 – 4 tablespoons) and vanilla sugar to taste.
- Allow the cooked crumble to cool a little and serve with the balsamic vinegar and mascarpone cream. The crumble can be garnished with fresh raspberries, apple chips and icing sugar.
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