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

  • 120g hazelnut toasted or pistachios and roughly chopped

  • 70g butter

  • 140g fresh breadcrumbs

  • 40g brown sugar

  • A generous grating of nutmeg

 

For the Bramley butter

  • 6 medium sized bramleys peeled  washed, quartered and cored and cut into large chunks

  • 2 lemons

  • Splash water

  • Nut of butter

 

For the syllabub

  • 250g mascarpone cheese

  • 250ml double cream

  • 4/5 tablespoon liberty apple syrup

  • Extra liberty apple syrup for drizzling

Method

  1. 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.

  2. 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. 

  3. 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.

  4. Meanwhile fold through the cream into the mascarpone. Drizzle over the apple syrup and gently stir through the syrup to get a rippled effect.

  5. To assemble place the apple butter in the bottom of your serving glass or dish and top with the syllabub.

  6. To finish sprinkle over the nutty topping just before serving and drizzle with extra apple syrup. Finish with apple crisps if desired.

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