LESLEY WATERS COOKERY SCHOOL
Dorset Betty With Apple Syllabub
Serves 8/10 or 20 mini shot glasses.
A classic British pudding with a modern twist.
Lesley demonstrated this dessert at the National Final of the Teflon™ Diamond Standard Awards Keen Young Cooks 2020
Ingredients
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120g hazelnut toasted or pistachios and roughly chopped
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70g butter
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140g fresh breadcrumbs
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40g brown sugar
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A generous grating of nutmeg
For the Bramley butter
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6 medium sized bramleys peeled washed, quartered and cored and cut into large chunks
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2 lemons
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Splash water
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Nut of butter
For the syllabub
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250g mascarpone cheese
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250ml double cream
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4/5 tablespoon liberty apple syrup
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Extra liberty apple syrup for drizzling
Method
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To make the apple butter simply place the chopped apples in a large shallow pan squeeze over the lemon juice and through in the lemon halves add a splash of water.
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Cover with a wet cartouche and lid and cook on a medium heat for 10/15 minutes or until the apples are fluffy and soft stir through and set to one side to cool.
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Heat the butter and fry the breadcrumbs until golden, add the sugar nuts and nutmeg cook for a further 1 minute remove from the heat stir in butter and allow to cool.
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Meanwhile fold through the cream into the mascarpone. Drizzle over the apple syrup and gently stir through the syrup to get a rippled effect.
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To assemble place the apple butter in the bottom of your serving glass or dish and top with the syllabub.
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To finish sprinkle over the nutty topping just before serving and drizzle with extra apple syrup. Finish with apple crisps if desired.