Peaches and Nectarines Crumble with Yoghurt Sorbet

A refined fruit dessert featuring stone fruits, almond crumble, fresh strawberry jelly, and a homemade creamy yoghurt sorbet.

Baking Vegetarian Dessert Fruit Gourmet

Estimated Nutrition

Calories

776.4

kcal / serving

3105.4 kcal total

Carbs

108.4g

per serving

433.6 g total

Fat

31.6g

per serving

126.5 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

for sorbet

for crumble

for crumble

for crumble

100

Sugar

for jelly

Gelatine

for jelly

to taste

Vanilla Sugar

for dusting

Dairy

400

Greek Yogurt

for sorbet

100

Milk

for sorbet

Butter

for crumble

Fruits

Strawberry

for jelly

piece

Peach

halved per person

piece

Nectarine

halved per person

NutsSeeds

Ground Almond

optional

Pistachio

roughly chopped

Method

Mix yoghurt, milk, and sugar then churn in an ice cream maker.

Preheat the oven to 150°C.

Gently heat strawberries and sugar in a bain marie for 2 hours.

Strain the strawberry juice through a muslin cloth for 2 hours.

Melt the gelatine, add to the juice, and chill in the fridge until set.

Cut fruit into bite-size pieces and dust with vanilla sugar.

Assemble the fruit with pistachios, crumble, and jelly then top with sorbet.

Mix crumble ingredients, divide into nuggets, and bake for 8-10 minutes.