Crumble with Buckwheat Honey

Description

The word 'crumble' means 'to crumble,' and this usually captures the essence of the recipe perfectly: biscuit cookies are crumbled and then drizzled with a sauce made from buckwheat honey and cream. The sauce gives the dessert an overall delicate quality, while the buckwheat honey adds a complex note of bitterness. To allow the cookies to soften, the crumble should be left in the refrigerator for a couple of hours. After that, there will be no hope left for the crumble to last until tomorrow.

Ingredients

• Sponge biscuit - 8.8 oz
• Milk - 10 fl oz
• 33% Cream - 10 fl oz
• Whole egg - 6 pieces
• Sugar - 1.8 oz
• Buckwheat Groats - 1.8 oz
• 20% Sour Cream - 7.1 oz

Step by Step guide

Step 1

In a small saucepan over low heat, warm the milk and cream, then add the honey and stir.

Step 2

Beat the sugar and egg yolks until pale in color. In a saucepan, combine the heated milk and cream with the egg yolks, and cook over low heat, stirring constantly, until the sauce thickens. Mix the finished sauce with sour cream, letting it cool slightly beforehand.

Step 3

Break the biscuit cookies into pieces by hand, layer them at the bottom of a baking dish, and pour the mixture of sauce and sour cream over them. Let the crumble sit for one to two hours before serving.

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