Adding the full richness of a berry compote to our Chocolate torte gives an existing SKU on your dessert menu a fresh new look!
Recipe Yield: 8cp or 16 orders
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients
Compote makes 16 1/2 cup orders
7 cups FAV R PAC Oregon Berries
3 cups Ocean Spray Whole Cranberry Sauce
1 packet Knox Gelatin
Blueberry Almond Crumble (GF) makes 16 1/4 cup orders
1 box Krusteaz GF Blueberry Muffin Mix
1.5 sticks Unsalted Butter
1 cup Chopped/ Sliced Almonds
1 slice Sweet Street Flourless Chocolate Torte
Directions
Step 1
For compote: In a sauce pan, add all fruit and let it reduce by half, stirring occasionally
Step 2
When reduced, whisk in the gelatin – remove from heat and let cool completely
Step 3
For Crumble: In a mixing bowl, blend together (by hand) the muffin mix, almonds and butter until becomes course meal
Step 4
Spread mixture over a sheet pan and bake off for 20 minutes at 325° F
Step 5
Remove and let cool completely
Step 6
For assemble: Lay or stand the chocolate torte, spoon out compote, sprinkle the blueberry almond crumble and serve with fresh whipped cream.
