RECIPE BY:

Michael Weldon

TIME:

Prep time: 20-25 mins
Dulce de leche: 4 hrs
Crumble baking time: 15-20 mins

INGREDIENTS:

• 2 packets 395g Brandcourts Sweetened Condensed Milk Squeeze Pack
• 1 tin of lychee in syrup, lychees broken up into chunks
• 1 Jime, juice and lime
• 1 tsp chilli flakes
• 1 tub of vanilla ice cream
• 1 pineapple, cut into strips
• 300g plain flour
• 150g Ballantyne Rolled Salted Butter, at room temperature
• 150g brown sugar

METHOD:

• Squeeze 2 packets for Brandcourts Sweetened Condensed Milk into a jar and place it into a pot of boiling water and leave it to caramelize for 4 hours or until it turns into a nice golden brown colour. When it’s ready, using a tea towel, remove the jar from the heat, holding it at the bottom with another tea towel and place on the bench.
• Preheat oven to 190C. To prepare your crumble, combine the dry ingredients – flour and brown sugar – in a mixing bowl with your hands and then work the butter into the mix until you have a breadcrumb-like consistency. Line baking paper onto an oven tray and spread the crumble evenly. Bake for 15-20 minutes, until golden brown and the butter has melted. Take it out of oven and allow the crumble to cool down by breaking it into various sized chunks in a bowl.
• While the crumble is baking, on a hot grill pan, char the pineapple on each side for 3-4 minutes until it softens and you’ve got those beautiful char marks on them. Remove from heat and allow to cool down.
• In a serving bowl, start with a layer of crumble, breaking it into smaller pieces, place a quenelle of ice cream over the top and surround it with thin slices of charred pineapple and lychee pieces. Finish with a generous serving of your homemade dulce de leche (caramel sauce).
• Enjoy!