Crumble of anise, citrus fruit and cinnamon cream by Ron Blaauw

Ingredients for 4 persons:

Citrus:

  • 50 gr soft butter
  • 75 gr fine sugar
  • 5/8 pieces citrus (mandarin, orange, grapefruit of blood orange)
  • 3 pieces cloves
  • 2 pieces cinnamon sticks
  • 2 pieces star anise
  • 2 pieces bruised cardamom pods
  • 50 cc liquor (Napoleon/Liqor 43/contrieau)
  • 2 dl orange juice
  • 50 gr butter

Crumble:

  • 100 gr Bastogne cake
  • 50 gr shaved almond
  • 1 tablespoon aniseed
  • 50 gr fine sugar
  • 50 gr butter

Cream:

  • 75 gr mascarpone
  • 50 gr whipped cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon cinnamon powder
  • Preheat the WWOO Braaimaster, on an indirect method for 170c.
  • Grease an oven dish with butter, separate the citrusfruit from the rest of the segments. Sprinkle some sugar over it. Add the herbs and liquor.
  • Cover it with baking paper and aluminum foil. Warm it up in the WWOO Braaimaster for about 30 minutes.
  • Crumble: cut the ingredients in the kitchen machine, divide the crumble on a baking tray. Bake it for 10 minutes on 180c. Let it cool down.
  • Let the mascarpone and whipped cream be on room temperature before using. After that, add the sugar and cinnamon and mix it.
  • Grab the oven dish, remove the herbs and sieve the moisture in a pan. Boil this on a middle high fire. Take the pan of the fire and at last, mix the butter in the cooked moisture.
  • Grab a pretty cocktail glass for serving and add the segments of the citrusfruit.
  • Pour the cooked sauce over it. Sprinkle it with the crumble and cinnamon cream.

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