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Saffron apricot sorbet and hazelnut crumble on a bed of apricots with saffron dressing

Number of Portions
Saffron apricot sorbet and hazelnut crumble on a bed of apricots with saffron dressing

Ingredients:

- For the sorbet
- 12 ripe apricots
- 8 Saffron strands
- 75 grams sugar
- 8 unripe apricots for the apricot cubes
- For the dressing
- 8 Saffron strands
- 1 tsp caster sugar
- 3 tsp olive oil
- 3 grapeseed oil
- For the crumble
- 2 egg yolks
- 50 grams sugar
- 50 grams powdered hazelnuts
- 50 grams flour
- 15 grams butter

Method:

Heat the oven to 180°C/Gas Mark 4. Chop the unripe apricots into small cubes.

Make the sorbet: cook the roughly chopped ripe apricots with the caster sugar until stewed. Add the 8 strands of saffron and mix with the stewed fruit for 3-4 minutes. Set aside. Put in the ice-cream maker before serving.

Make the sweet saffron dressing: add 8 strands of saffron to six drops of water, and mix the two oils. Mix the saffron water with the oils as if to make a vinaigrette, then add the tsp of caster sugar. You may also add the seeds of half a vanilla pod.

Make the crumble: Cream all the ingredients together. Spread the mixture on a baking sheet and leave aside for 30 minutes before putting in the oven at 180°C/Gas Mark 4 for 15-20 minutes. When cooked, leave to cool before crumbling roughly.

Arrange the unripe apricots cubes on a plate. Pour the saffron vinegar over liberally and place a spoonful of barely frozen apricot sorbet on top, sprinkled with crumble.

Products used in this recipe: