Negroni crumble recipe
Ingredients
- 25 mL gin
- 40 mL Campari
- 40 mL sweet vermouth, such as Martini Rosso
- 50 g granulated sugar
- 750 g frozen mixed berries
- 2 tbsp. cornflour
- 75 g oaty biscuits, roughly crushed
- 50 g amaretti biscuits. roughly crushed
- 50 g walnut halves, roughly chopped
- 1 orange, zest finely grated
- 250 g fresh vanilla custard
Instructions
- To make the topping, mix biscuits and walnuts. Set aside. Mix zest into custard and chill until needed.
- For the filling, heat gin, Campari, vermouth and sugar in a pan over low heat, stirring occasionally until sugar dissolves. Turn up heat to medium/high and bring to a simmer.
- Add fruit and stir through cornflour. Bring to the boil, stirring constantly. Cook, stirring occasionally, until piping hot throughout, trying to keep the fruit as whole as possible. Empty into a medium-sized pie dish.
- Sprinkle over topping and serve with orange custard.
