If you’re anything like me, Valentine’s desserts can feel predictable – chocolate fondant, strawberries, something heart-shaped. Lovely… but safe. This year, let’s do something bold.
Imagine spooning through a warm, buttery freekeh crumble (yes, freekeh!) laced with Greenfields Barberries (Zereshk), scented with rose water and ground cardamom. The topping is creamy white chocolate folded with a whisper of Greenfields Sumac for a gentle citrus blush. It’s floral, tangy, nutty and creamy all at once – and I promise, no search engine is serving this up.
It feels indulgent, but it’s clever. Rustic meets romantic. Earthy meets elegant.
Prep time: 20 minutes
Cook time: 25 minutes
Chilling time (cream): 30 minutes
Total time: 1 hour 15 minutes
For the freekeh rose crumble base:
120g Greenfields Freekeh Lightly Toasted Cracked Wheat
50g unsalted butter
60g light brown sugar
1 tbsp Greenfields Barberries (Zereshk)
½ tsp Greenfields Ground Cardamom
½ tsp Greenfields Ground Cinnamon
1 tbsp Greenfields Rose Water
2 tbsp double cream
Pinch Greenfields Himalayan Pink Salt (Fine)
For the white chocolate sumac cream:
120g white chocolate, melted and cooled slightly
200ml double cream
1 tsp Greenfields Sumac (Somaq)
1 tsp Greenfields Greek Thyme Honey
½ tsp Greenfields Vanilla Pods (scraped seeds)
To garnish:
Extra Greenfields Barberries
A few dried Greenfields Pink Rose Buds (crumbled lightly)
Dusting of Greenfields Sumac
Preheat the oven to 180°C (fan 160°C).
In a saucepan, gently toast the freekeh in a dry pan for 2–3 minutes to enhance its nutty flavour.
Add butter and allow it to melt, then stir in brown sugar, cinnamon, cardamom and a pinch of Himalayan pink salt.
Stir in rose water, double cream and barberries. Cook gently for 2–3 minutes until slightly sticky.
Spoon the mixture into four small ramekins and bake for 20–25 minutes until lightly golden and bubbling at the edges. Leave to cool slightly.
For the cream, whip the double cream until softly thickened (not stiff).
Fold in melted white chocolate, vanilla seeds, honey and sumac. Chill for 30 minutes to set slightly.
Spoon or pipe the sumac cream generously over the warm freekeh crumble.
Garnish with extra barberries, crumbled rose buds and a delicate dusting of sumac. Serve slightly warm for contrast.
Calories: 420 kcal
Fat: 24g
Carbohydrates: 46g
Sugars: 28g
Protein: 7g
Fibre: 4g
The ingredients used in this recipe could also be used to create…
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