A delicious mulled apple and blackberry crumble with mulled wine sorbet and it's vegan friendly too.
Prep time 15 minutes | Cook time 30 minutes | Makes 8
Apple and blackberry compote
3 large cooking apples
100g mulled wine (add more if needed)
50g caster sugar
Stew all ingredients until cooked and a compote texture achieved.
Place the mixture into the bottom of the desired container.
Melt together the hazelnut paste and glicemul until fully dissolved
Incorporate all other ingredients until to reach a dough consistency
Break into small pieces onto a silpat and place in the oven at 180c, turning over regularly for 15 mins.
Scatter the crumble over the top of the apple and blackberry compote.
Mulled wine sorbet
Ingredients150g Irca happy hour base
150g granulated sugar
500ml red wine
2.3g all spice
2g orange zest
Incorporate all ingredients and blend using hand blender to ensure fully incorporated.
Add the mixture to ice cream machine and churn.
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