Masala Sugar and Bibikkan Foam with Raisins and Cashew Nut Crumble

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DILMAH RECIPES MASALA SUGAR AND BIBIKKAN FOAM WITH RAISINS AND CASHEW NUT CRUMBLE 0 made it | 0 reviews Michael Kitts Max Rauch Muscavado sugar mixed with spices, orange and coconut is created into a ‘foam’ and is baked with raisins. It’s accompanied by deliciously crunchy cashew nut crumble. Sub Category Name Food Main Courses Recipe Source Name Dilmah Real High Tea Global Challenge 2015 Ingredients MASALA SUGAR AND BIBIKKAN FOAM WITH RAISINS AND CASHEW NUT CRUMBLE Ingredients for Masala Sugar And Bibikkan Foam 193g Evaporated Milk 70g Muscovado Sugar 70g Soft Light Brown Sugar 5g Green Cardamom Powder 20g Grated Fresh Coconut 50g Raisins 100ml Fresh Orange Juice/Zest Ingredients for Cashew Nut Crumble 100g Plain Flour 60g Butter, at room temperature 1 / 2 DILMAH RECIPES 50g Demerara Sugar 0.5tsp. Ground Cinnamon 50g Cashew Nuts, chopped Methods and Directions MASALA SUGAR AND BIBIKKAN FOAM WITH RAISINS AND CASHEW NUT CRUMBLE Masala Sugar And Bibikkan Foam Method Preheat the oven to 170°C. Sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar and the cinnamon and work it a little more between your fingers until the mixture forms little crumb like nuggets. Stir in the cashew nuts. Spoon the crumble onto a silpat mat and bake for 10-15 minutes until golden brown. Cashew Nut Crumble Method Preheat the oven to 170°C. Sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar and the cinnamon and work it a little more between your fingers until the mixture forms little crumb like nuggets. Stir in the cashew nuts. Spoon the crumble onto a silpat mat and bake for 10-15 minutes until golden brown. ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 26/09/2021 2 / 2 Powered by TCPDF (www.tcpdf.org) Powered by TCPDF (www.tcpdf.org).

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