Prep 15 mins
Cook 45 mins
A cobbler of red forest fruit topped with sweet mascarpone cream and passionfruit, adapted as an easier way to recreate Ottolenghi's Brioche Galette.
For the filling
- 700 g red forest fruit, such as red currants, black currants, blackberries and raspberries (I used frozen)
- 4 tablespoons caster sugar
For the topping
- 200 g plain flour
- 1 1⁄2 tablespoons baking powder
- 1 pinch salt
- 50 g caster sugar, plus extra for a generous sprinkling on top
- 6 tablespoons butter
- 120 ml almond milk (this can be cows milk)
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- sliced almonds
For the sweet mascarpone cream
- 110 g mascarpone
- 110 ml creme fraiche
- 25 g icing sugar
- 2 passion fruit
- Preheat the oven to 200ºC and fill a 9-inch oven-proof dish with the red fruit and sprinkle with the sugar.
- Make the topping by combining the flour, baking powder, salt and sugar until well mixed. Add the butter until the mixture is crumbly. Add the vanilla essence and the cinnamon and gradually and the milk to create a dough.
- Use your hands, or if the dough is particularly sticky, a pair of spoons, to shape 6 small scones of dough and lay them on top of the filling, covering most of the surface of the fruit (though they will expand). Sprinkle the scones with sugar and the flaked almonds and bake for 35 – 45 minutes.
- To make the sweet mascarpone cream:.
- Combine the mascarpone and crème fraiche, stirring until it’s lump free. Then add the icing sugar and mix well.
- To assemble:.
- Serve the Cobbler, allowing one scone per person, with the Mascarpone cream and a dollop from the passion fruit (about a third of a fruit to half per person).