78.53 °F
‘Tis the season when homemade gifts are treasured highlights because they embody the spirit of thoughtfulness and care that defines this festive time. On Christmas Eve during this merry season, Bucuti & Tara guests will return to their guestrooms and suites to find a taste of the holidays made especially for them by the resort’s culinary team of award-winning Elements.
Guests can sink into a decadent white chocolate raspberry crumble (red ribbon) and a maple pecan crumble (gold ribbon). The Maple Pecan Crumble is Vegan & Gluten Free. In case of any special diet request, we might have added 2 of the same jars in your room. A quintessential timeless dessert, the crumble melds layers of buttery, golden crumble, topped with a velvety layer of rich white chocolate mousse that contrasts with the tangy sweetness of a fresh raspberry compote. The white chocolate raspberry crumble is for guests who opt for a traditional crumble. For our guests seeking a vegan and gluten-free option, they may enjoy our maple pecan crumble.
The desserts are as visually stunning as they are indulgent. Each is served in a clear mason jar that beautifully displays the crumble’s layers, creating a feast for the eyes before the first bite. In keeping with the resort’s commitment to sustainability, each jar is reusable.
Bucuti & Tara’s culinary team selected the crumble for this year’s sweet holiday gift. The classic dessert transcends trends, holding a special place in both traditional and modern kitchens.
Crumbles adapt to seasonal ingredients, from summer berries to autumn apples, ensuring their relevance year-round. These recipes can be easily adapted to include your favorite ingredients. A tip from Bucuti & Tara’s culinary team at the Caribbean’s first and only certified carbon-neutral hotel: explore flavors by opting for what is in season wherever you are in the world. In addition to discovering a new flavor of crumble, this sustainable approach honors the community and makes for a lower carbon footprint, and that’s something we can all feel good about.
Please see below where our culinary team shares their crumble recipes with you.
From our kitchen to yours, may your holiday season be filled with the warmth of nostalgia, the making of new memories, and, of course, delicious treats!
Serves 4-6.
For the cake:
3 cups all-purpose flour
2 ½ TSP baking powder
¾ cup unsalted butter
1 ¾ cups granulated sugar
2 TBSP vegetable oil
2 TSP vanilla extract
6 large egg whites
¼ cup sour cream
1 cup whole milk
Instructions: Preheat over to 350𝆩F. Whisk dry ingredients. Beat wet ingredients, adding eggs, sour cream, and alternating dry ingredients with milk. Bake in a lined pan for 35 minutes. Cool.
For the mousse:
2 cups heavy cream
1 cup chopped white chocolate
1 TSP vanilla
Pinch of salt
Instructions: Heat ½ cup heavy cream until simmering, pour over chopped white chocolate, and stir until smooth; cool completely. Beat remaining cream, vanilla, and salt to stiff peaks, then fold in the cooled chocolate mixture. Chill in the fridge.
For the raspberry coulis:
12 oz frozen raspberries
½ cup sugar
1 TBSP lemon juice
Pinch of salt
Instructions: In a medium saucepan over medium heat, combine all ingredients and simmer for 10-15 minutes until the raspberries break down and the mixture thickens. Remove from heat and strain through a sifter to remove seeds and pulp, leaving a smooth coulis. Allow the coulis to cool before serving or using.
Serves 4-6.
For the coconut cream:
14 oz coconut cream
1 TSP vanilla
3 TBSP maple syrup
Instructions: In a stand mixer fitted with a whisk attachment or bowl with a hand mixer, add all the ingredients. Whip up the mixture until light and fluffy. Leave the mixture in the fridge till ready to use.
For the maple pecan filling:
1 ½ cups roughly chopped pecan nuts
¼ cup packed brown sugar
2 TBSP cornstarch
½ cup full fat coconut milk
⅓ cup maple syrup
3 TBSP melted vegan butter
1 TSP vanilla extract
1 TBSP Bourbon (optional)
1 TSP salt
2 TBSP water
Instructions: In a saucepan over medium heat, add the brown sugar, coconut milk, vanilla, salt, butter and maple syrup. Stir with a whisk until combined.While on the stove, mix the cornstarch with the water in a little bowl to create a slurry. Once the mixture is simmering add the slurry and stir until it thickens a bit. Lastly add in the pecans and bourbon and let simmer over low heat for about 3 minutes. Set aside to cool.
For the crumble:
1 cup gluten free flour
½ cup sugar
½ cup brown sugar
¼ TSP salt
½ cup melted vegan butter
Instructions: In a bowl mix the flour, both sugars and salt with a whisk. Slowly mix in the vegan butter with a fork until the mixture becomes crumbly. Spread the crumbs on a lined baking sheet and bake at 350 Fahrenheit for about 15 minutes. Set aside to cool.
Assembly: Layer 2 tablespoons of crumble, a spoonful of coconut cream, and a spoonful of pecan filling in 4-6 mason jars. Repeat until the jars are full, then seal and enjoy!