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Almond Crumble,Berry Jam, Cinnamon Whip https://www.metro.ca/userfiles/image/recipes/crumble-amandes-confiture-fruits-cannelle-5257.jpg PT25M PT35M PT1H00M
Crumble:Preheat the oven to 350°F (180°C).In a mixer, thoroughly combine all the crumble ingredients.Place the mixture on a baking sheet and bake for about 15 minutes.Jam:In a medium-sized pot, place the thawed, drained fruits.Add the sugar and lemon juice; cook for about 20 minutes over low to moderate heat as high heat will turn the fruits to mush.Stir every 5 minutes with a wooden spoon. Remove from the heat when the fruits are lightly browned. Allow to cool.Cinnamon Whip:In a mixer, beat the cream, sugar and cinnamon without overbeating; the mixture must stay smooth.In a martini or other glass, place the ingredients in this order: a spoonful each of crumble, jam and whipped cream.
8
4 9 5 2
berry jam: 3 oz (90 g) frozen strawberries 3 oz (90 g) frozen blackberries 3 oz (90 g) frozen blueberries 3 oz (90 g) frozen raspberry 3 oz (90 g) sugar 1 lemon, juiced cinnamon whip: 1 cup (250 mL) 35% cream 2 Tbsp. (30 mL) sugar 1/2 tsp. (2 mL) ground cinnamon
Almond Crumble,Berry Jam, Cinnamon Whip

Almond Crumble,Berry Jam, Cinnamon Whip

Rate this recipe
9 Votes
8
servings
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • crumble:

  • 5 oz
    (150 g)
    unsalted butter at room temperature
  • 5 oz
    (150 g)
    almond powder
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    1 kg


  • 5 oz
    (150 g)
    all-purpose flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES


  • 5 oz
    (150 g)
    sugar
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    REDPATH SIMPLY RAW TURBINADO SUGAR

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    500 g



  • berry jam:
  • 3 oz
    (90 g)
    frozen strawberries
  • 3 oz
    (90 g)
    frozen blackberries
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    BLACKBERRIES

    BLACKBERRIES

    $2.49 ea. or /lb

    170 g PRODUCT OF MEXICO, 2.49 EA. LARGE PRIMA GATTIE PEACHES PRODUCT OF U.S.A, NO. 1 GRADE, 2.49/lb, 5.49/kg


  • 3 oz
    (90 g)
    frozen blueberries
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    BLUEBERRIES

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    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 3 oz
    (90 g)
    frozen raspberry
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    RASPBERRIES

    RASPBERRIES

    $3.99 ea.

    170 g PRODUCT OF U.S.A.


  • 3 oz
    (90 g)
    sugar
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    500 g


  • 1
    lemon, juiced
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    Flyer Deal  (1)
    BLUEBERRIES

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    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA



  • cinnamon whip:
  • 1 cup
    (250 mL)
    35% cream
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    1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    sugar
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    500 g


  • 1/2 tsp.
    (2 mL)
    ground cinnamon
Imprimer ma sélection

Preparation

Crumble:

Preheat the oven to 350°F (180°C).

In a mixer, thoroughly combine all the crumble ingredients.

Place the mixture on a baking sheet and bake for about 15 minutes.

Jam:

In a medium-sized pot, place the thawed, drained fruits.

Add the sugar and lemon juice; cook for about 20 minutes over low to moderate heat as high heat will turn the fruits to mush.

Stir every 5 minutes with a wooden spoon. Remove from the heat when the fruits are lightly browned. Allow to cool.

Cinnamon Whip:

In a mixer, beat the cream, sugar and cinnamon without overbeating; the mixture must stay smooth.

In a martini or other glass, place the ingredients in this order: a spoonful each of crumble, jam and whipped cream.

Source : Chef Ian Perreault

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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