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A Sharp, Fresh and Seasonal Dessert

Monday, 05 November 2018
A Sharp, Fresh and Seasonal Dessert


Here's something to satisfy your taste buds! A super delicious dessert created by our talented head chef, Elliot Hill. 

Granny Smith and Fennel Granita with a Smoked Almond Crumble


Granita


Ingredients 
  • 130g green parts of fennel 60g fennel fronds 
  • 170ml water 90g sugar 
  • 3 granny smith apples, peeled and cored ½ lemon, juiced


Method 
  • Freeze the green part of the fennel 
  • Bring the sugar and water to the boil, then chill 
  • Blend at highest speed all ingredients until smooth 
  • Pass through a sieve 
  • Freeze in a plastic container, going back with a fork every 20 minutes to scrape off, until frozen

Smoked Almond Biscuit Crumble


Ingredients 50g caster sugar 50g demerara sugar 
  • 100g smoked almonds ground 100g unsalted butter (room temperature) 
  • 100g plain flour pinch salt

Method 
  • Sieve flour then add all the other ingredients and beat until they become a dough 
  • Cover in fridge and chill to rest 
  • Preheat oven at 160, place dough rolled equally to half a centimetre on a lined baking tray 
  • Once cool, crumble up until relatively fine

Almond Sponge

Ingredients 
  • 100g almonds, ground 90g (+10) unsalted butter (room temperature) 
  • 100g caster sugar 2 medium to large eggs 
  • 25g self-raising flour 3 drops almond extract 
  • ½ vanilla pod scraped, 3g sea salt flakes, crushed into powder

Method 
  • Preheat the oven to 160 degrees Celsius 
  • Cream the butter and sugar together, and then gradually add the egg 
  • Pass the ground almonds, flour and salt through a sieve and fold into the butter mix 
  • Add the almond extract and the scraping of vanilla pod 
  • Line a loaf tin (12-15cm), and add the mix ¾ full 
  • Bake for 20 minutes. Check cake is cooked by using a thin skewer probing the middle of the cake, if it comes out clear, then it is ready.
Apple Puree

Ingredients 
  • 6 granny smith apples 1 ½ (1.5) lemons, juice
Method 
  • Peel and core the apples, then chop them into equal 1cm cubes 
  • Place in a microwave container with lemon juice and wrap in cling film 3 times 
  • Microwave full power for 2 minutes, then shake and repeat twice more. (TOP TIP - the microwave is the best way to keep the beautiful colour of the apple - the stove top method will brown them as they cook!) 
  • Once the apple is cooked, blend at full power until smooth, then chill immediately
To Finish
  • Fennel fronds granny smith apple 
  • Smoked almonds whole
  • Tear the cake into pieces, place on the bottom of the bowl.
  • Add the crumble to cover, then spoon on the apple puree.
  • Into the apple, puree add thin fresh slices of granny smith apple (or use a melon baller!).
  • Sprinkle the apple and fennel granita on to cover, finishing off with a garnish of fennel and smoked almonds.