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Recipe: Blueberry Compote and Almond Praline Sandwich by Grill My Cheese

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ingredients

50g (1⁄4 cup) cream cheese, softened
20g (23⁄4 tbsp) sifted icing (confectioners’) sugar, plus extra to serve
2 slices of raisin bread, buttered on one side

For the blueberry compote:
200g (generous 11⁄2 cups) blueberries
50g (53⁄4 tbsp) icing (confectioners’) sugar
1⁄2 tsp vanilla extract
Grated zest of 1 orange and juice of 1⁄2

For the almond praline:
50g (2⁄3 cup) flaked (slivered) almonds
125g (2⁄3 cup) caster (superfine) sugar
Squeeze of lemon juice

1.

For the compote, put the blueberries in a small pan with the icing (confectioners’) sugar, vanilla extract, orange zest and juice. Place over a medium heat. The blueberries will burst and everything will start to get syrupy. Cook for 5 minutes before taking off the heat and leaving to cool.

2.

For the praline, gently toast the flaked (slivered) almonds in a dry frying pan, then tip into a bowl and leave to cool. Add the sugar to the frying pan and cook, without stirring but giving the pan the odd shake, until melted and golden (it should reach 300°C/570°F on a sugar thermometer). Be careful as it will be extremely hot. Add the toasted almonds and lemon juice. Stir well and tip onto a silicone-lined baking sheet. Leave to cool.

3.

Once cool, either smash to break up, or cut with a knife. It is great to eat as it is, but for the sandwich put some in a food processer and gently pulse; you get some chunks and sugary dust.

4.

To assemble the sandwich, mix the cream cheese and icing sugar together in a bowl. Place the raisin bread buttered side down. Top one slice with the sweetened cream cheese, then 2 tablespoons of the blueberry compote and a handful of crushed almond praline.

5.

Close the sandwich and cook over a gentle heat in a dry frying pan until golden on both sides. (This sandwich is a bit too delicate for a panini press.) Remove, sift 1⁄2 tablespoon of icing sugar over and serve.

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Grilled cheese lovers, there’s a whole world of delicious desserts waiting for you to discover with the cookbook from London street market giants, Grill My Cheese.

Not only do they cook up some of the most drool-worthy (and slightly heart stopping) grilled cheese sandwiches, but they also turn them into desserts too.

They say in their book: “This was the first dessert toastie that we came up with. It may look like there are a lot of ingredients, but it’s really easy and makes a great treat for friends and family. If you’re making this just for yourself, you will be left with some compote and praline but both keep well – the compote for up to a week in the refrigerator, and the praline for three weeks in an airtight container. Serve with yoghurt and granola, porridge or over pancakes.”

What are you waiting for?

Blueberry Compote with Almond Praline Sandwich by Grill My Cheese Recipe:


ingredients

50g (1⁄4 cup) cream cheese, softened
20g (23⁄4 tbsp) sifted icing (confectioners’) sugar, plus extra to serve
2 slices of raisin bread, buttered on one side

For the blueberry compote:
200g (generous 11⁄2 cups) blueberries
50g (53⁄4 tbsp) icing (confectioners’) sugar
1⁄2 tsp vanilla extract
Grated zest of 1 orange and juice of 1⁄2

For the almond praline:
50g (2⁄3 cup) flaked (slivered) almonds
125g (2⁄3 cup) caster (superfine) sugar
Squeeze of lemon juice

1.

For the compote, put the blueberries in a small pan with the icing (confectioners’) sugar, vanilla extract, orange zest and juice. Place over a medium heat. The blueberries will burst and everything will start to get syrupy. Cook for 5 minutes before taking off the heat and leaving to cool.

2.

For the praline, gently toast the flaked (slivered) almonds in a dry frying pan, then tip into a bowl and leave to cool. Add the sugar to the frying pan and cook, without stirring but giving the pan the odd shake, until melted and golden (it should reach 300°C/570°F on a sugar thermometer). Be careful as it will be extremely hot. Add the toasted almonds and lemon juice. Stir well and tip onto a silicone-lined baking sheet. Leave to cool.

3.

Once cool, either smash to break up, or cut with a knife. It is great to eat as it is, but for the sandwich put some in a food processer and gently pulse; you get some chunks and sugary dust.

4.

To assemble the sandwich, mix the cream cheese and icing sugar together in a bowl. Place the raisin bread buttered side down. Top one slice with the sweetened cream cheese, then 2 tablespoons of the blueberry compote and a handful of crushed almond praline.

5.

Close the sandwich and cook over a gentle heat in a dry frying pan until golden on both sides. (This sandwich is a bit too delicate for a panini press.) Remove, sift 1⁄2 tablespoon of icing sugar over and serve.

SHOW MORE
SHOW LESS

Grilled cheese lovers, there’s a whole world of delicious desserts waiting for you to discover with the cookbook from London street market giants, Grill My Cheese.

Not only do they cook up some of the most drool-worthy (and slightly heart stopping) grilled cheese sandwiches, but they also turn them into desserts too.

They say in their book: “This was the first dessert toastie that we came up with. It may look like there are a lot of ingredients, but it’s really easy and makes a great treat for friends and family. If you’re making this just for yourself, you will be left with some compote and praline but both keep well – the compote for up to a week in the refrigerator, and the praline for three weeks in an airtight container. Serve with yoghurt and granola, porridge or over pancakes.”

What are you waiting for?

Blueberry Compote with Almond Praline Sandwich by Grill My Cheese Recipe:

1.

For the compote, put the blueberries in a small pan with the icing (confectioners’) sugar, vanilla extract, orange zest and juice. Place over a medium heat. The blueberries will burst and everything will start to get syrupy. Cook for 5 minutes before taking off the heat and leaving to cool.

2.

For the praline, gently toast the flaked (slivered) almonds in a dry frying pan, then tip into a bowl and leave to cool. Add the sugar to the frying pan and cook, without stirring but giving the pan the odd shake, until melted and golden (it should reach 300°C/570°F on a sugar thermometer). Be careful as it will be extremely hot. Add the toasted almonds and lemon juice. Stir well and tip onto a silicone-lined baking sheet. Leave to cool.

3.

Once cool, either smash to break up, or cut with a knife. It is great to eat as it is, but for the sandwich put some in a food processer and gently pulse; you get some chunks and sugary dust.

4.

To assemble the sandwich, mix the cream cheese and icing sugar together in a bowl. Place the raisin bread buttered side down. Top one slice with the sweetened cream cheese, then 2 tablespoons of the blueberry compote and a handful of crushed almond praline.

5.

Close the sandwich and cook over a gentle heat in a dry frying pan until golden on both sides. (This sandwich is a bit too delicate for a panini press.) Remove, sift 1⁄2 tablespoon of icing sugar over and serve.

SHOW MORE
SHOW LESS
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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