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Apricot Saffron Sorbet with Hazlenut Crunch
Ingredients
17
Servings
8
Ingredients
For the sorbet:
20 apricots, ripe but firm
8 Saffron, strands
75 gram (3 ounce) caster sugar
For the dressing:
8 Saffron, strands
½ teaspoon water
1 teaspoon caster sugar
3 teaspoon olive oil
3 teaspoon grape seed oil
½ Vanilla Pod, (optional)
For the hazelnut crunch:
2 egg yolks
50 gram (2 ounce) sugar
50 gram (2 ounce) powdered hazelnuts
50 gram (2 ounce) flour
15 gram (½ ounce) butter
Instructions
- 1 Heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 For the sorbet, roughly chop 8 of the apricots into small cubes, and cook with the caster sugar until softened. Add the saffron and cook for a further 3-4 minutes. Set aside and allow to cool. Place in an ice-cream maker or alternatively freeze in a freezer stirring every half an hour until set.
- 3 For the sweet saffron dressing, add the 8 Saffron strands to the water, mix with the two oils, then add the caster sugar and the seeds from the vanilla pod if desired.
- 4 For the hazelnut crunch, cream all the ingredients together. Spread the mixture on a baking sheet and leave to one side for 30 minutes before placing in the oven for 15-20 minutes. When cooked, leave to cool before crumbling roughly.
- 5 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 hazelnut crunch.
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