Blueberry, Pomegranate and Lychee cardamom crumble with vanilla infused clotted cream

Blueberry, Pomegranate and Lychee cardamom crumble with with vanilla infused clotted cream

Blueberry, Pomegranate and Lychee cardamom crumble with with vanilla infused clotted cream

250g blueberries
100g pomegranate
200g chopped Lychee
1.5 cups of Mirin
1 tsp. Mizkan rice Vinegar
2 cinnamon sticks
3 cardamom pods
250g plain flour (I use coconut flour)
100g butter
½ cup of brown sugar

450g of clotted cream
Tsp. Vanilla essence

Marinate the Fruit First.
In a bowl add the blueberries, pomegranate, lychees, cinnamon sticks and cardamom pods and the tsp. of Mizkan rice vinegar and cover, placing in the fridge, overnight is best, but at least 4 hours is fine. After the 4 hours, remove the cinnamon sticks and cardamoms.

In another bowl add the flour and brown sugar and then crumble in the butter and roll between your fingers until whole mixture is well mixed and it’s nice a crumbly.

In individual baking tins, line with some butter around the tin, then spoon in fruit, then sprinkle the crumble over and bake for 20ms.

In a bowl add the clotted cream and mix in the vanilla essence and you’re ready to serve.

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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4 Comments on “Blueberry, Pomegranate and Lychee cardamom crumble with vanilla infused clotted cream”

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