Dilmah Seven Star Tea

MASALA SUGAR AND BIBIKKAN FOAM WITH RAISINS AND CASHEW NUT CRUMBLE

Food : Main Courses

MASALA SUGAR AND BIBIKKAN FOAM WITH RAISINS AND CASHEW NUT CRUMBLE

IngredientsIngredients for Masala Sugar And Bibikkan Foam

  • 193g Evaporated Milk
  • 70g Muscovado Sugar
  • 70g Soft Light Brown Sugar
  • 5g Green Cardamom Powder
  • 20g Grated Fresh Coconut
  • 50g Raisins
  • 100ml Fresh Orange Juice/Zest

Ingredients for Cashew Nut Crumble

  • 100g Plain Flour
  • 60g Butter, at room temperature
  • 50g Demerara Sugar
  • 0.5tsp. Ground Cinnamon
  • 50g Cashew Nuts, chopped

MethodMasala Sugar And Bibikkan Foam Method

  • Preheat the oven to 170°C.
  • Sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs.
  • Stir in the sugar and the cinnamon and work it a little more between your fingers until the mixture forms little crumb like nuggets.
  • Stir in the cashew nuts.
  • Spoon the crumble onto a silpat mat and bake for 10-15 minutes until golden brown.

Cashew Nut Crumble Method

  • Preheat the oven to 170°C.
  • Sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs.
  • Stir in the sugar and the cinnamon and work it a little more between your fingers until the mixture forms little crumb like nuggets.
  • Stir in the cashew nuts.
  • Spoon the crumble onto a silpat mat and bake for 10-15 minutes until golden brown.

Created by : Max Rauch