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CRUMBLE flour cocoa powdered sugar weight Butter water red white sugar banana lemon juice condensed milk
Viewed: 29 - Published at: a year agoIngredients
- FOR THE CRUMBLE:
- 2-1/2 ounces, weight Flour
- 2 Tablespoons Powdered Cocoa
- 2 Tablespoons Powdered Sugar
- 1-7/8 ounces, weight Butter
- 1 Tablespoon Almonds, Crushed
- FOR THE SOUP:
- 2 cups Water
- 1 Red Beet Root, Cubes
- 2 Tablespoons White Sugar
- 1 Overripe Banana
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Condensed Milk
Method
- Start with the crumble. Bring together flour, cocoa, and powdered sugar. Add cubed butter and blend well using your hands. Add crushed almonds and bake dough for about 10 minutes at 170°C (340°C). Set aside.
- For the soup, prepare a sauce pan. Add water and bring beets to a boil. Add sugar and cook until beets are soft. Transfer to a blender and make a puree. Add banana and mix well.
- Stir in lemon juice and condensed milk. This is best served cold, with cocoa crumble.
