apricot saffron sorbet with hazlenut crunch recipe | Schwartz
Discover delicious summer dessert recipes with Schwartz. Our apricot saffron sorbet with hazelnut crunch is the perfect summer weekend treat! Explore more here.
Keywords
- Apricot Saffron Sorbet with Hazlenut Crunch
- recipe
- Cooking recipe
- Free recipe
- Fruit recipe
- Schwartz
- Moroccan recipe.
Ingredients
- For the sorbet:
- 20 apricots, ripe but firm
- 8 saffron strands
- 75 g (3 oz) caster sugar
- For the dressing:
- 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
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