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Red Fruit Passion Fruit Cobbler

Contributed By: chloe | See all of chloe's recipes
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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
A red fruit cobbler topped with sweet mascarpone cream and passion fruit, adapted as an easier, quicker, KitchenAid-free way to do Ottolenghi's Brioche Galette.
For the filling:
700g red forest fruit such as red currants, black currants, blackberries and raspberries (I used frozen)
4 tbsp caster sugar
For the topping:
200g plain flour
1 ½ tbsp. baking powder
pinch of salt
50g caster sugar plus extra for a generous sprinkling on top
6 tbsp butter
120 ml almond milk (this can be cow’s milk)
1 ½ tsp cinnamon
1 tsp vanilla extract
handful of flaked almonds
For the sweet mascarpone cream:
110g mascarpone
110ml crème fraiche
25g icing sugar
To finish:
2 passion fruits
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).

Date Added: 05/11/2013
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