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Apricot saffron sorbet & nutty crumble

Apricot saffron sorbet & nutty crumble

Apricot saffron sorbet and hazelnut crumble

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This apricot saffron sorbet with crunchy hazelnut crumble is a lovely summer dessert - perfect for dinner parties too.

Serves: 8

Ingredients

Saffron is also added to Spanish paella and Italian risotto Milanese. You can use it in baking, add it to tomato sauce or to the water when making rice.

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For the sorbet

20 apricots, ripe but firm
8 strands saffron
75g (3oz) caster sugar

For the dressing

8 strands saffron
½ tsp water
1tsp caster sugar
3tsp olive oil
3tsp grapeseed oil
½ vanilla pod (optional)

For the crumble

2 egg yolks
50g (2oz) sugar
50g (2oz) powdered hazelnuts
50g (2oz) flour
15g (½ oz) butter

Method

Heat the oven to 180°C (350°F, gas mark 4).
For the sorbet, roughly chop 8 of the apricots into small cubes and cook the apricots with the caster sugar until softened. Add the saffron and cook for a further 3-4 mins. Set aside and allow to cool. Place in an ice-cream maker or alternatively freeze in a refrigerator stirring every half an hour until set.
For the sweet saffron dressing, add the 8 saffron strands to the water, and mix with the two oils, then add the caster sugar and the seeds from the vanilla pod if desired.
For the crumble, cream all the ingredients together. Spread the mixture on a baking sheet and leave to one side for 30 mins before placing in the oven for 15-20 mins. When cooked, leave to cool before crumbling roughly.
Cube the rest of the apricots and arrange on a plate. Pour the saffron vinegar over liberally and place a spoonful of apricot sorbet on top, sprinkled with the crumble.

www.schwartz.co.uk

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