Saffron apricot sorbet and hazelnut crumble on a bed of apricots with saffron dressing | McCormick F
Saffron apricot sorbet and hazelnut crumble on a bed of apricots with saffron dressing using Schwartz for Chef
Ingredients
- Serves 4
- For the sorbet
- 12 ripe apricots
- 8 Schwartz ® Saffron
- 75 g sugar
- 8 unripe apricots for the apricot cubes
- For the dressing
- 1 tsp caster sugar
- 3 tsp olive oil
- 3 grapeseed oil
- For the crumble
- 2 egg yolks
- 50 g sugar
- 50 g powdered hazelnuts
- 50 g flour
- 15 g butter
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