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Apricot Saffron Sorbet with Hazlenut Crunch

Name: Apricot Saffron Sorbet with Hazlenut Crunch
Yield: 8
Cuisine: Moroccan,
Ingredients: For the sorbet:; 20 apricots, ripe but firm; 8 saffron strands; 75 g (3 oz) caster sugar; For the dressing:; 8 saffron strands; ½ tsp water; 1 tsp caster sugar; 3 tsp olive oil; 3 tsp grape seed oil; ½ Vanilla Pod (optional); For the hazelnut crunch:; 2 egg yolks; 50 g (2 oz) sugar; 50 g (2 oz) powdered hazelnuts; 50 g (2 oz) flour; 15 g (½ oz) butter

Saffron Spice

Product Information

£5.85/unit, 0.4g

Out of Stock

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apricot saffron sorbet with hazlenut crunch

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