Granny's Apple Crumble

by Nelly Robinson

There’s a funny story behind this one . My dear old granny didn’t have great eyesight, and when she would make apple crumble for me. Unfortunately, the goat's curd and the cream were kept in the same compartment of the fridge in very similar containers. I’ll never forget the time she served up the apple crumble with a big old dollop of goats curd - It will always be a classic childhood memory because we laughed so hard. With this dish I’ve added the goats curd element as a sorbet - a kind of ode’ to my Granny!




You'll need

  • 10 Apples
  • Goats' curd sorbet
  • 40g Caramelized white chocolate
  • --------------------
  • Goats' curd sorbet
  • 250g Sugar
  • 125g Water
  • 200g Glucose
  • 650g Goats' curd
  • 200g Cream cheese
  • 140ml Milk
  • 100g Buttermilk
  • --------------------
  • Apple puree
  • 5 Apples
  • 1g Xanthan gum
  • --------------------
  • Polenta crumble
  • 465g Eggs
  • 100g Sugar
  • 900ml Milk
  • 450g Grape seed oil
  • 100g Honey
  • 225g Plain flour
  • 50g Baking powder
  • 300g White chocolate
  • --------------------
  • Caramelized white chocolate
  • 300g White chocolate

Here's how

  1. Goats' curd sorbet: Strain all the excess water from the goats curd overnight. In a pot, melt the white sugar and glucose in 125g tap water and then allow to cool. Add the Goats’ curd, cream cheese, milk and buttermilk and blend together. Once fully blended churn the mixture for at least 10-15. Place in freezer until ready to serve.
  2. Apple puree: Peel and cut apples into cubes, remove the core and place in a air-tight bag. Cook in boiling water until soft - at least 10-15 minutes. Once softened, blend the apples and xanthan together and pass through a fine sieve. Place in a piping bag and set aside until ready to plate.
  3. Polenta crumb: Beat sugar and eggs in a mixer until fluffy. In a large pot, heat the milk, rape seed oil and honey to 80c, then slowly add the egg mixture, mixing well as you go. Add the flower and baking powder and leave for 15 min for the polenta to absorb the liquid. In a separate bowl, melt the chocolate and then add to the mixture. Place it all in the oven at 170c and bake for around 20 mins Once cooked, place in the dehydrator overnight and turn in the crumb.
  4. Caramelised white chocolate: Pre-heat the oven to 130c. Place the whole block of white chocolate on a baking tray and bake until gold in colour .
  5. To plate: Peel and roll a thin slices of apple (see above picture - the easiest way is to rock around your finger). Place on your serving dish and fill with apple puree. Next, spoon on the goats curd and place the sprinkle over the polenta crumb. Finally garnish with some hefty chunks of the caramelised white chocolate.

About the Author

Nelly Robinson

Spearheading the nel. kitchen is chef Nelly Robinson, celebrated for his contemporary interpretations of modern Australian dishes. Inspired by past experiences working with acclaimed chef Nigel Howarth (Michelin-starred Northcote Manor, UK), Nelly’s robust understanding and appreciation of the... Read Full Bio

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