Crumble Sweet Bordeaux
Crumble Sweet Bordeaux

June 1, 2016

Strawberry and Krisprolls crumble, with basil sponge cake

  • Recipe for 4 people
  • Preparation: 20 minutes
  • Cooking: 30 minutes


  • 500g (1.1 lb) strawberries
  • 6 golden Krisprolls
  • 4 teaspoons sugar
  • 125g (0.275 lb) flour
  • 125g (0.275 lb) butter
  • Olive oil
  • Honey
  • 1 lemon
  • 1 lime
  • Water
  • 1 bunch fresh basil
  • 225g (0.5 lb) milk
  • 50g (0.11 lb) ground almonds
  • 50g (0.11 lb) cream
  • 2 eggs

The Recipe:

The lime syrup

  • Make lemon and lime zests with a grater.
  • Mix them with water in a saucepan and blanch.
  • Empty the water and keep the blanched zest only.
  • Add 2 teaspoons of sugar, water and lime juice.
  • Bring the mixture to a boil and boil for 20 minutes, until the zest is translucent.
  • Keep the syrup aside.

The strawberry marinade

  • Cut strawberries into pieces.
  • Chop the basil.
  • In a shallow dish, arrange the pieces of strawberries. Add olive oil, honey, lime juice, previously prepared lemon syrup and chopped basil.
  • Mix well.
  • Allow to stand.

The Krisprolls crumble

  • In a bowl, crush the Krisprolls. Add 15g (0.03 lb) flour, 1 teaspoon sugar, butter. Mix it into a dough.
  • Spread the dough on a baking tray covered with greaseproof paper.
  • Bake at 225 ° C (430 F) for 7 minutes.

The sponge cake with basil

  • In a bowl, add sugar, milk, cream, almond powder, flour, eggs and basil. Mix.
  • Pour into a plastic cup.
  • Place the cup 30 seconds in the microwave at 900W.
  • Once compact, take the sponge cake out.


  • In a ramekin or a Cognac glass, place the strawberry marinade at the bottom.
  • Add the Krisprolls crumble.
  • Finally, put the sponge cake on top.

Serve with a glass of Sweet Bordeaux: Cadillac or Barsac.