Apricot Saffron Sorbet with Hazlenut Crunch

Apricot Saffron Sorbet with Hazlenut Crunch

Apricot Saffron Sorbet with Hazlenut Crunch

  • 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


  • 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.