Vanilla sauce with berries and oat crumble

150 ml cream

150 ml milk

50 g sugar

1 egg

1 egg yolk

1 tsp cornflour

1 vanilla pod

halved lengthwise, seeds scraped out

60 g unrefined sugar

50 g white flour

50 g butter

melted

25 g coarse rolled oats

1 pinch of fleur de sel

250 g berries

1 tsp sugar

1 sprig of mint

leaves pulled off stalks and finely chopped

Stir the cream and the rest of the ingredients together in a measuring jug, put into a vacuum bag and vacuum seal it. Place the bag on a perforated stainless steel tray, put into the cooking space and steam at 84 °C for about 30 minutes using the Vacuisine mode. Take the bag out, shake thoroughly, allow to cool, then chill in the refrigerator until ready to serve.

Vacuisine 84 °C for 30 Mins

Preheat the cooking space to 180 °C using the hot air mode. Place the unrefined sugar along with all the other ingredients in a mixing bowl and rub in using your fingertips until the mixture is crumbly. Spread the mixture out on a baking tray lined with baking paper, put into the preheated cooking space and bake for about 12 minutes. Take out and leave to cool down.

(no pause)

(Pre-)heat cooking space to 180 °C with Hot air

Put the food in

Hot air 180 °C for 12 Mins

Mix the berries, sugar and mint together, allow to infuse briefly. Serve the vanilla sauce with the berries and the oat crumble.