Heston Blumenthal’s recipe for Diamond Jubilee dessert
The Fat Duck‘s celebrity chef Heston Blumenthal and Royal Chef Mark Flanagan have created a dessert of strawberries, cream and crumble to celebrate the Queen’s Diamond Jubilee. The dessert will be served on the 4th June to 10,000 picnickers at Buckingham Palace.
“I have designed this indulgent pudding especially for the Queen’s Jubilee weekend, which coincides with the beginning of the British strawberry season. It makes me proud to be British! The quantities below are for eight people but they can easily be doubled or tripled if you are planning a street party. The crumble, compote and cream can be made in advance but don’t assemble the puds until the last minute or the meringue and crumble will go soft,” said Heston Blumenthal.
On Monday 4th June, 10,000 members of the public, selected via public ballot, will attend a Jubilee Picnic in the gardens of Buckingham Palace before watching the Jubilee concert
Each guest will enjoy a Jubilee Picnic, donated by Waitrose.
Waitrose, together with Heston Blumenthal and Royal Chef Mark Flanagan, has chosen to celebrate the Diamond Jubilee by selecting the very best British products and looked to some of the most iconic dishes from the last 60 years of The Queen’s reign for inspiration. Heston has given each of them his unique input and creative touch
Serves 8:
Diamond Jubilee Strawberry Crumble Crunch Ingredients
For the crumble:
50g golden caster sugar
65g ground almonds
50g plain flour
Pinch of salt
50g essential Waitrose
Unsalted Butter
For the strawberry and rose compote:
400g strawberries, washed and hulled (200g chopped, 200g quartered)
120g fruit sugar
20ml vodka (optional – omit if cooking for children)
Juice of 1 lemon
1 tsp rosewater
20ml elderflower cordial
For the marbled cream:
160ml essential Waitrose whipping cream
400g Waitrose Organic Wholemilk Natural Live Bio Yogurt
To serve:
60g broken meringue pieces
Sprinkling freeze-dried strawberries
Diamond Jubilee Strawberry Crumble Crunch Method
1. Preheat the oven to 160ºC, gas mark 3.
2. To make the crumble, place the sugar, almonds, flour and salt in a food processor and pulse a couple of times to mix through. Add the butter and pulse until lumps of dough are formed. If you don’t have a food processor, rub the ingredients together by hand. Spread the crumble on a tray lined with baking paper and place the tray in the preheated oven for 20-30 minutes or until golden brown. When cooked, remove the crumble from the oven and allow to cool.
3. While the crumble is cooking, make the strawberry and rose compote. Put the chopped strawberries into a pan with the fruit sugar and allow to stand for 15 minutes to macerate. Add the vodka (if using) and lemon juice. Place the pan over a medium heat, bring to the boil and allow to cook for approximately 6 minutes or until the strawberries have broken down and a thick syrup has formed. Remove the compote from the pan and place in a bowl over iced water to cool. Once completely cold, add the rest of the strawberries, rosewater and elderflower cordial. Stir to combine.
4. For the marbled cream, whip the cream to medium peaks and fold the yogurt into the whipped cream. Add 2 tbsp strawberry and rose compote and fold through to create a ripple effect.
5. To assemble, place the remaining compote into a large glass serving bowl and top with a layer of the marbled cream. Sprinkle with meringue pieces and crumble and finish with freeze-dried strawberries.
Any leftover crumble is delicious sprinkled on summer fruits with a spoonful of yogurt.
