50 g butter at room temperature
25 g Dansukker Brown Sugar
20 g Dansukker Light Syrup
45 g plain flour
40 g porridge oats
400 g raspberries (approx. 200 g purée)
70 g Dansukker Light Syrup
4 egg yolks
50 g Dansukker Light Muscovado Sugar
200 ml milk
150 ml whipping cream
140 g Dansukker Glucose Syrup
Set the oven temperature to 150 °C.
Mix all the ingredients for the crumble and spread the mixture on a baking sheet lined with parchment paper. Bake in the centre of the oven for about 20 minutes.
Make the sorbet. Rinse the raspberries and bring to the boil together with the syrup. Pour through a fine-mesh sieve so that only purée remains. Set aside.
Whisk the egg yolks and sugar together in a bowl. In a saucepan, bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture and add the raspberry purée. Strain through a fine-mesh sieve. Leave to cool.
Process the mixture in an ice cream maker or leave it in the freezer for at least 5 hours, stirring occasionally. Mix with the crumble when the sorbet is almost frozen.
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