Brambles and Bramley with vanilla and star anise ice cream and crumble

Diana's dessert as part of her Finale menu


  • 500 ml double cream
  • 100 ml full fat milk
  • 6 bramley apples
  • 2 braeburn apples
  • 500 g blackberries –
  • 6 eggs
  • 50 ml irish apple brandy( or calvados)
  • 300 g caster sugar
  • 2 star anise
  • 3 vanilla pods
  • 1 lemon
  • 2 tsp glucose powder
  • 50 g pecans
  • 50 g hazelnuts
  • 50 g pistachios
  • 150 g plain flour
  • 1 tblsp cinnamon
  • 100 g demerara sugar
  • 100 g unsalted butter
  • 50 g rolled oats
  • 2 tblsp icing sugar


  1. Ice cream:
  2. In a small saucepan heat 250ml cream and 50ml cream. Place 1 split vanilla pod and 1 star anise into the cream to infuse.
  3. Whisk 6 egg yolks and 100g caster sugar together and pour over heated cream,whisk and pour mixture back into pot and bring it to simmer,until it thickens. (2 minutes)
  4. Check if it coates the back of your spoon.
  5. Strain and cool completely before pouring it into ice cream machine.
  6. Churn until it thickens and desirable consistency(Check manufacturers guide;usually 45 mins)
  7. Apple and blackberry prep for crumble:
  8. Peel 5 Bramley apples and chop them into small chunks.
  9. In a small saucepan heat 10g unsalted butter, 50ml water and 2 tbsp caster sugar.
  10. Simmer apples until they go into mushy state,it will take 5-6 minutes.
  11. set it aside to cool.
  12. Place berries into another small pan with juice of lemon and 2 tbsp sugar and simmer until blackberries release juices. It will take 5 mins.
  13. Puree berries in blender ,sieve through fine mesh,and set aside.
  14. Crumble mix:
  15. Rub 120g plain flour with 60g unsalted cubed butter and 60 g caster sugar in between your fingertips until breadcrumb consistency. You can do it in food processor,then add 20g chopped nuts and 1 tsp cinnamon.
  16. Top your fruit filling with crumble mix and bake it in 180C oven for 20minutes until crisp and golden.
  17. Calvados Cream:
  18. Pour 200ml double cream into a bowl,add 1 tbsp icing sugar and 2 tbsp apple brandy.
  19. Whisk with electric mixer until stiff.
  20. Place whipped cream into piping bag fitted with 3mm round nozzle and set it into fridge until serving.
  21. Spun sugar:
  22. Heat 100g cater sugar and 1 tbsp glucose powder,until amber colour.
  23. Using an oiled stainless steel ladle,and a spoon,create a basket.The sugar has to be angel hair consistency.
  24. Set sugarwork aside until serving.
  25. Apple Crisps:
  26. Slice 1 braeburn apple into thin slices and bake for 30 minutes at 180C.

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