Mini chef
Utensils
Apron
Bowl
Frying pan
Spatula
Stick blender
Tablespoon
Timer
small bowl
Kitchen scales
Spoon
Ice cream scoop
4 sundae glasses, each approx. 300 ml
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Crumble topping
Mix the flour and almonds in a bowl. Break the butter into pieces, add, rub together by hand until the mixture becomes crumbly. Add the syrup, mix. Chill the crumble for approx. 30 mins. Break the crumble mixture apart once more, place the crumble in a warm non-stick frying pan, cover the pan and cook over a medium heat for approx. 5 mins., turning the crumble occasionally. Remove from the heat, leave to cool.
Sauce
Place the blackberries and syrup in a measuring cup, puree.
Sundae
Shape the ice cream into 8 balls, divide between the glasses, drizzle with the blackberry sauce.
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