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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

Ingredients

Ingredients 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

Method

    Masala 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