About the Recipe
Can't be more easier to make the ginger bread Crumble! with Muze organic LIT UP wellness tea, this lovely dessert is filled with spice and floral aroma and taste! The LIT UP tea also with notes of citrus & spice which give the thick texture caramel cream a refreshing touch!
Ingredients
Apple curd
· 750ml to 250ml apple juice
· 6 egg yolks
· 30ml lemon juice
· 100g sugar
· 100g butter
· 200g double cream
Brioche dough
· 2000g flour
· 40g salt
· 300g sugar
· 80g yeast
· 880g egg
· 600ml milk
· 1000g butter
Gingerbread Crumble
· 600g honey
· 300g butter
· 200g brown sugar
· 2 cloves
· 1 Tablespoon ground ginger
· 4 tsp Muze Lit Up Wellness Tea
· 200 flour
· 3 eggs
· Black salt
· 400g brioche
Caramel cream
· 250g caramel
· 2 teaspoons Muze Lit Up Wellness Tea
· 500g cream
Preparation
Apple curd
Reduce the apple juice from 750ml to 250ml apple juice Place juice in a small nonreactive saucepan over medium-high heat. Gently boil until liquid has reduced to 1/2 cup and
Whisk yolks and sugar with lemon juice. Add reduced juice. Sabayon until ribbon stage. Add butter in cube by cube. Set in fridge. Blend with double cream
Brioche dough
Mix all ingredients except butter in mixer until sticky dough. Add butter cube by cube until all emulsified. Wrap and leave in the fridge overnight. Bake in 650g loaves at 180. 6 top bottom 3
Gingerbread Crumble
Bring honey, butter, brown sugar, cloves, ginger, cinnamon quill to the boil. Pour into flour. Whisk until cooled. Add the eggs one at a time. Bake at 160. 7 top, 3 bottom. Until crisp. In a separate oven toast brioche and black salt. Combine with gingerbread in robo. Add 1 teabag Muze LIT UP wellness tea
Caramel cream
Combine together and whisk. Chill in the fridge.
Whisk equal parts double cream and caramel cream for service.