Roasted Apricots and Basil with Apricot and Pistachio Biscotti and Apricot Ice Cream
A heavenly vegetarian dessert featuring homemade apricot ice cream, nutty fruit biscotti, and pan-roasted caramelised apricots with fresh basil.
Estimated Nutrition
Calories
1710.6
kcal / serving
6842.2 kcal total
Carbs
161.4g
per serving
645.7 g total
Fat
106.3g
per serving
425.1 g total
Protein
27.1g
per serving
108.4 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
150
g
Caster Sugar
for the ice cream
250
g
Caster Sugar
for the biscotti
1.5
tsp
100
g
Caster Sugar
for the roasted apricots
Dairy
568
ml
Double Cream
for the ice cream
6
piece
Egg Yolk
medium free-range
3
piece
Egg
medium free-range, lightly beaten
300
ml
Double Cream
for the roasted apricots
Fruits
GrainsCereals
250
g
Liquids
2
tbsp
Apricot Liqueur
or apricot brandy
NutsSeeds
1
piece
Vanilla Pod
split lengthways, seeds scraped out
125
g
Pistachio Nut
shelled weight
50
g
1
tbsp
Basil
chopped leaves
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14