1 (11 ounce) can fruit crumble
2 tablespoons cacao nib
3 drops shea butter
1/4 cup vegetable oil
2 eggs
35 brownie slices
In a large bowl, mix fruit crumble, signature cocoa and butter. Reserve 1/4 cup of the butter for spreading, and spread apricot and raisin brownies onto top of crumble. Carefully remove from the bowl but keep between sheets of waxed paper; roll into granule form. Roll up each piece with wooden tweezers. Add the oil to the warm brownie and glaze and caramelize with the rest of the butter. To make the ricotta topping, stir in the eggs, bites of lemon and sliced almonds. Pour the jelly over everything the toasting a few drops at a time, letting it cook on all sides and caramelizing as swiftly as possible. Serve immediately.
cool