Buckwheat Honey Crumble
6 servings
40 minutes
The word "crumble" means "to crumble", and this usually fully conveys the essence of the recipe: sponge cookies are crumbled, and then covered with a sauce with buckwheat honey and cream. Because of the sauce, the dessert is generally tender, and the buckwheat honey gives a complex note of bitterness. To make the cookies soft, the crumble should be left in the refrigerator for a couple of hours. After that, the crumble will have no hope for tomorrow.
1
In a small saucepan over low heat, warm the milk and cream, add honey, and stir.
- Milk: 300 ml
- Whipping cream 33%: 300 ml
- Buckwheat honey: 50 g
2
Whisk sugar and egg yolks until pale. In a saucepan, mix heated milk and cream with egg yolks, stirring, and cook over low heat until the sauce thickens. Mix the finished sauce with sour cream, cooling it slightly first.
- Sugar: 50 g
- Egg yolk: 6 pieces
- Milk: 300 ml
- Whipping cream 33%: 300 ml
- Sour cream 20% fat: 200 g
3
Break the biscuit cookies by hand, place them at the bottom of the mold, and pour the mixture of sauce and sour cream over it. Let the crumble sit for an hour or two before serving.
- Sponge fingers / sponge biscuits: 250 g
- Sour cream 20% fat: 200 g
