Prepared and Served in a Mini Round Stoneware Cocotte
This compact Stoneware dish is specially designed for individual preparation and presentation, and is styled after Le Creuset’s legendary Round French Ovens, complete with a ringed lid, raised Le Creuset lettering and side handles.
1. Preheat the oven to 180ºC/350ºF.
2. In a food processor, mix the pistachios until they form a fine green powder.
3. Cut the butter into small pieces, add the pistachios, half the brown sugar and salt. Mix briefly and avoid making it warm.
4. In a large bowl, gently mix the red fruits, the rest of the brown sugar and the cinnamon powder.
5. To prepare the 4 Mini Cocottes: oil the Cocottes with butter, place 3 spoons of biscuits at the bottom of each one.
6. Fill each Mini Cocotte generously with a mixture of red berries and brown sugar.
7. Sprinkle the fruit with mixture of crumble.
8. Place in the oven for 20 to 30 minutes, until the crust is golden brown and the fruits look quite hot and juicy.
INGREDIENTS:
400g strawberries
125g blueberries
125g red currants
1 cup green pistachio nuts
20g butter
Generous ½ cup brown sugar
¼ cup flour/all purpose flour
1 pinch Guerande sea salt powder or sea salt
1 pinch of cinnamon powder
½ cup crushed shortbread or sweet biscuits
Serves 4