Raymond Blanc’s Reverse Chocolate Crumble Recipe - The Oxford Magazine
This Raymond Blanc’s Reverse Chocolate Crumble Recipe makes for a truly beautiful dessert with serious chocolate power.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theoxfordmagazine.com.
Ingredients
- 35g Butter, unsalted, cold
- 35g Sugar, Demerara
- 1 small pinch Salt
- 30g Flour
- 1½ tsp Cocoa powder
- 1 Egg, medium, organic or free range
- 90ml Cream, whipping
- 150ml Milk, full fat
- 155g 70% good quality dark chocolate, roughly chopped 2cm pieces
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